Stuffed Aubergine Curry

Leon: Fast Vegetarian

Posted by Octopus Publishing

About

Serves 4
Preparation Time: 15 minutes
Cooking time: 25 minutes

Small aubergines are best suited to this recipe; however the large ones will work too ( you may have to lengthen the cooking time).

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You Will Need (13 things)

  • 6 -8 small Aubergine (about 700g)
  • 2 tbsp Sunflower Oil
  • 100 ml Water
  • Salt and freshly ground black pepper

  • For the stuffing

  • 30 g Sesame Seeds
  • 75 g Unsalted roasted Peanuts
  • 2 tbsp Maple Syrup
  • 1 tsp Salt
  • ½ tsp Ground Cinnamon
  • ½ tsp Cayenne Pepper
  • 1 Clove of Garlic , crushed
  • 1 tbsp Chopped fresh Coriander

Steps (5 steps, 25 minutes)

  1. 1

    Put all the stuffing into a food processor with a little water and blitz together to make a paste.

  2. 2

    Cut each aubergine in half lengthways, but do not cut through the stem. Roll the aubergine over and cut again so that it is quartered but is still intact at the stem.

  3. 3

    Divide the stuffing between the aubergines, using a teaspoon to spread it over the inside cut surfaces. Squeeze the quarters back together.

  4. 4

    Heat the oil in a large frying pan with a lid (one that will hold all the aubergines in one layer). Add the aubergines to the pan and cook over a medium heat for 5 minutes, turning them occasionally to brown them all over.

  5. 5

    Add the water, then cover the pan and simmer over a low heat for 20 minutes, turning halfway through, until the aubergines are tender. Season and serve.

    Variations: Try substituting the aubergines for courgettes.