Prep 25 mins
Cook 1 hr
I used this method of smoking aubergines over a flame quite often, especially in vegetarian food. I have a friend who is a vegetarian and a coeliac and needs to stick to a gluten free diet. When i cook for her i use smoked aubergines in place of flour as a thickner in sauces, soups and stews.
FOR THE SPICE PASTE
- 3 fat garlic cloves, peeled
- 5 cm piece fresh gingerroot, peeled and finely chopped
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground cardamom powder
- 1 teaspoon ground fenugreek
- 1 teaspoon turmeric
- 2 fat red chilies, seeded
- 1 teaspoon salt
FOR THE AUBERGINE CURRY
- 1 large aubergine
- 400 g coconut milk
- 1 tablespoon vegetable oil
- 2 onions, cut into thin wedges
- 1 carrot, diagonally sliced
- 1 orange bell pepper, cored, seeded and cut into chunks
- 400 g canned chopped tomatoes
- 400 g chickpeas, drained
- 400 g potatoes, diced
- 200 g frozen peas
- Whizz all the spices paste ingredients together in a food processor with 4 Tbsp of water to make a thick coarse paste.
- Pierce the aubergine with a skewer and place directly over a gas flame, or under a hot grill: cook, turning, until charred. Transfer to a plate and leave until cool enough to handle. Cut off the stem and halve the aubergine lengthways. Scoop out the flesh and discard the skin. Whizz the aubergine flesh with the coconut milk.
- Heat the oil in a large pan and fry the onions for 4-5 minutes. Stir in the spice paste and fry for a further 2 minutes. Add the carrot and cook for 10 minutes. Add the orange pepper, tomatoes, chick peas, potatoes and 400ml of water. Bring to the boil and simmer for 20 minutes. Stir in the coconut and aubergine mixture and peas. Bring to the boil and simmer for 10-15 minutes. Garnish with fresh sprigs of coriander and serve with basmati rice.