Smoked aubergines with fresh herbs

From Indian Classic Cooking page 257 – for 6 persons

  • 2 medium aubergines – e.g. 1kg (medium?!)
  • 90gms shelled peas
  • 9tbsps vegetable oil
  • 1tsp finely chopped garlic
  • 1tbsp grated fresh ginger root
  • 250gms finely chopped onion (quite a lot)
  • 500g fresh chopped tomatoes or 1 tin can
  • 2 green chilli peppers
  • 2tsps salt
  • 2-3tbsps finely chopped coriander

Ideally grill the aubergines over a naked flame or over charcoal. More realistically, bake in the oven until totally collapsed. Peel, squeeze as dry as possible; chop as finely as possible; whisk with a fork for a while.

Heat the oil over medium high heat, then add the garlic and ginger and stir for 1 min or so; add onions and fry until a light golden (but not brown) stirring constantly – about 8 mins; reduce heat and then add the aubergine and cook for another 8 mins or so.

Add tomatoes and chilli peppers and cook until water evaporated and oil appears; add the peas and heat through; turn off the heat and then stir in the salt; just before serving add the coriander leaves.


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