Servings: 6 servings
- Food Processor
- Roasting Tray 35 x 25 x 2 cm (14 x 10 x 1")
- Aluminium Foil
- 1 onion
- 4 cloves garlic
- 4 cm knob ginger
- ½ bunch fresh coriander (cilantro) leaves, torn
- 2 fresh red chillies
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon fenugreek seeds
- 1 cup fresh curry leaves
- 2 tablespoons peanut oil
- 2 tablespoons (heaped) crunchy peanut butter
- 1 tablespoon mango chutney
- 2 tablespoons tamarind paste
- 12 finger eggplant, (about 800g total)
- 400 g can light coconut milk
- 250 g cherry tomatoes, mixed colour if possible
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- Preheat the oven to 190°C/170°C fan-forced (375°F ; Gas Mark 5).
- Peel the onion, garlic and ginger, place in a food processor with the coriander stalks and chillies (deseeded if you like less heat), and blitz to a fine paste.
- Put the spices and curry leaves into a 35 x 25 x 2 cm (14 x 10 x 1") roasting tray on a low heat with 2 tablespoons oil and fry for 1 minute, or until smelling fragrant, stirring constantly.
- Tip in the paste and cook for a further 5 minutes, or until softened, stirring regularly.
- Stir in the peanut butter, mango chutney and tamarind paste, season with a good pinch of sea salt and black pepper, then scrape into a bowl, adding a splash of water to loosen to a paste, if needed.
- Leaving them intact at the stalk, cut the eggplants into quarters lengthwise, rub and stuff them generously with all the paste, then arrange in the tray (if using regular eggplants, simply trim then cut into 1cm-thick rounds and sandwich the paste between them).
- Place the tray on a medium heat and fry for 5 minutes, turning halfway.
- Add the coconut milk. Roughly chop and sprinkle over the tomatoes, season well with salt and pepper, and bring to the boil.
- Cover with aluminium foil and cook for 40 minutes, or until thickened and reduced, removing the foil halfway through cooking.
- To serve ; season and scatter over the torn coriander leaves. Recommended accompaniments included fluffy rice, poppadoms, plain yoghurt, and extra fresh chillies.
Delicious and very convenient especially made in advance and reheated when you need it – just loosen with a splash of water, if needed
Serving: 1serving | Calories: 336.5kcal | Carbohydrates: 49.4g | Protein: 9.6g | Fat: 13.4g | Saturated Fat: 5.8g | Sodium: 99.7mg | Potassium: 1293.6mg | Fiber: 18.1g | Sugar: 23.7g | Vitamin A: 3476.5IU | Vitamin C: 1620.9mg | Calcium: 391.7mg | Iron: 2.8mg
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