How To Make – Spiced Aubergines
You will needs
A thick based Frying Pan or Skillet to shallow fry.
A casserole dish (see Cooking Stage 2).
Prepare Ingredients: Wash and dry the Baby Round
Aubergines cut in quarters down to the stems – keep the
stems on to hold the quarters together. Chop 4 medium
Onions, finely chop 2 Cloves of Garlic and de-seed chop
half a Red Chilli.
Cooking Stage 1: Add enough Vegetable Oil to a Frying Pan
or Skillet to shallow fry the Baby Aubergines. This takes
10 minutes on a medium heat, using tongs turn over to ensure
cooking all round. Th Aubergine skins turn pale in colour and
soften. Slightly open out the quarters to a tulip shape. Take out
with a draining spoon and leave to rest on a plate.
In the same oil add the Onions and Garlic fry until soft and
golden. Add the ASHURAN SPICES mixing well, stir in the
1 cup (250ml) Passata. Cook until the all the mixture has
infused and the oil separates.
Turn the heat right down and one at a time add the Baby
Aubergines, gently coat the Aubergines with the Masala.
Cooking Stage 2 (Cooking Options)
Cook on the Hob: Leave to cook in the Frying Pan or Skillet
on a low heat for 30 minutes with the lid on or cover with foil.
Gently turn over the whole mixture coating the Aubergines
every 5 minutes or so during cooking time.
Cook in the Oven: Pre-heat the oven to 180 degrees (gas
mark 3) or 160 degrees for fan assisted ovens. Cover the Pan
or Skillet with a lid or cover with foil and place on the middle
shelf of the oven. Leave for 30 minutes.
Cook in an Aga: Cover the Pan or Skillet with a lid or cover with
foil and place on the middle shelf of the top oven.
Leave for 10 minutes.
The Baby Aubergines will be caramelized and infused with all
Serving: Serve with a spoonful of Yogurt on the side and
eat with Nan Bread or Chapattis.