This recipe calls for Balti Spice Paste
Our authentic blend of aromatic spices including coriander and cumin for a beautifully balanced Balti dish.
Spiced Aubergine Curry
The Aubergine - otherwise known as Brinjal or Eggplant - is popular in Indian cuisine, with India actually being responsible for around a quarter of its production worldwide. The aubergine absorbs spices really well, making this a really flavoursome side dish.Simple to make, it uses our delicious Balti Spice Paste.
Ingredients
Serves 4 people
- 1 large aubergine (or, to save time, 1 kg tinned aubergine puree)
- 1.5 onions, diced
- 200g chopped tomatoes
- 60g Patak's Balti Spice Paste
- 2 tbsp fresh coriander, chopped
- 2 tbsp cream
- 3 tbsp vegetable oil
Method
- Pierce the aubergine, place on a baking tray and cook in a pre-heated oven 150° - 200°C for 10 - 15 minutes, until it becomes soft and mushy. Allow to cool then remove the skin, place the pulp in a bowl and mash. (Skip this step if using aubergine puree).
- Whilst the aubergine is baking, fry the onions for 5 - 10 minutes. Add the Patak's Balti Spice Paste and chopped tomatoes. Continue to cook on a medium heat, stirring constantly, for 10 minutes.
- Add the mashed aubergine pulp/puree and mix well. Add the cream and fresh coriander and serve as an accompaniment.
-
Serves 4 people
- 1 large aubergine (or, to save time, 1 kg tinned aubergine puree)
- 1.5 onions, diced
- 200g chopped tomatoes
- 60g Patak's Balti Spice Paste
- 2 tbsp fresh coriander, chopped
- 2 tbsp cream
- 3 tbsp vegetable oil
-
- Pierce the aubergine, place on a baking tray and cook in a pre-heated oven 150° - 200°C for 10 - 15 minutes, until it becomes soft and mushy. Allow to cool then remove the skin, place the pulp in a bowl and mash. (Skip this step if using aubergine puree).
- Whilst the aubergine is baking, fry the onions for 5 - 10 minutes. Add the Patak's Balti Spice Paste and chopped tomatoes. Continue to cook on a medium heat, stirring constantly, for 10 minutes.
- Add the mashed aubergine pulp/puree and mix well. Add the cream and fresh coriander and serve as an accompaniment.
