Ingredients
8 large aubergines (diced)
4 large onions (diced)
1 large tin tomatoes (puree’d)
8-10 plum tomatoes (blanched, skinned & chopped)
4 tsp ground cumin (toasted & ground)
4 tsp ground allspice (toasted & ground)
1 tsp cayenne
400 ml olive oil
16 cloves garlic (crushed)
8 tbsp currents
8 tbsp mint (chiffonade)
8 tbsp coriander (chopped including stalks)
4 tbsp flat parsley (chopped)
Method
1. Deep-fry the aubergines until a deep golden brown colour & drain.
2. Sweat down the onions in the olive oil until every soft without colouring.
3. Add the garlic & cook out for a few minutes.
4. Mix the spices through the onions & cook out over a low-medium heat.
5. Pour in the puree’d tomatoes & currents & cook down until most of the liquid has evaporated.
6. Add the aubergines & chopped tomatoes & remove from the heat.
7. Mix the herbs through & adjust the seasoning.
8. Serve with raita & flat bread.
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