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west indian spiced aubergine curry

www.bbcgoodfood.com
Your Recipes

Prep Time: 30 minutes

Cook Time: 15 minutes

Total: 45 minutes

Servings: 2

Ingredients

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Instructions

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Step 1

Mix the dry spices and 1 tsp salt together in a bowl and set aside.

Step 2

Slice the aubergine into 1cm rounds, then score both sides of each round with the tip of a sharp knife. Rub with the spice mix until well coated (you should use all of the mix), then transfer to a board. Put 150ml water in the empty spice bowl with the tomato purée, chilli, ginger and sugar. Set aside.

Step 3

Heat the oil in a large non-stick frying pan over a medium heat and arrange the aubergine in the pan, overlapping the rounds if needed. Fry for 5 mins on each side, or until golden. Add the liquid mix from the bowl, bring to a simmer, cover and cook for 15-20 mins, turning the aubergine occasionally until it’s cooked through. If it seems dry, you may need to add up to 100ml more water to make it saucier. Season.

Step 4

Scatter over the spring onions and coriander, and serve with rice, yogurt, roti and lime wedges for squeezing over.

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