Recipe of the Week – 4th April 2016 – Bombay Potato Stuffed Aubergines

  
As anyone who reads my blog will quickly realise, aubergines are my favourite vegetable. I love the versatility of them, and this recipe I think proves that. This is not dissimilar to Morrocan or Turkish dishes, such as Imam Bayildi, and the curried potato mixture really compliments the aubergine well.

Serves 4

Ingredients

4 large aubergines, halved and scored inside in a cross pattern

50 ml sunflower oil

100g baby potatoes, quartered 

2 large onions, sliced

2 cloves of garlic, crushed

2 tsp cumin seeds

1 tsp turmeric

1 tbs medium curry powder

1 x 400g tin good quality chopped tomatoes

Small handful of fresh coriander, roughly chopped

Method

1. Place the aubergine halves in a large colander, sprinkle generously with salt and leave for 30 minutes.

2. Meanwhile, in a large saucepan, add the oil and saute the onions, garlic and spices on a low heat for 10 minutes. Add the potatoes and tomatoes, and simmer for a further 10 minutes. Season to taste.

3. Preheat the oven to 190C.

4. Rinse the aubergine halves thoroughly, then arrange open side up in a large baking tray. Pour the potato mixture over the top, ensuring that the aubergines are covered.

5. Bake in the oven for 30 minutes.

6. Serve immediately with rice or a green salad.

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One thought on “Recipe of the Week – 4th April 2016 – Bombay Potato Stuffed Aubergines

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