This is an unusual dish, in that the aubergine (eggplant) is first baked in the oven, then cooked in a saucepan.
Serves 4
Ingredients:
- 2 medium aubergines (eggplants); 4 tbsp oil
- 1 medium onion, sliced; 1 tsp white cumin seeds
- 1 tsp chilli powder; 1 tsp salt
- 3 tbsp natural yogurt
- ½ tsp mint sauce; fresh mint leaves, to garnish
Cooking Method:
- Rinse the aubergines (eggplant) and pat dry with paper towels.
- Place the aubergines (eggplants) in an ovenproof dish.
- Bake in a pre-heated oven, 160ºC for 45 minutes. Remove the baked aubergine (eggplant) from the oven and leave to cool.
- Using a spoon, scoop out the aubergine (eggplant) flesh and reserve.
- Heat the oil in a heavy-based saucepan. Add the onions and cumin seeds and fry, stirring for 1-2 minutes.
- Add the chilli powder, salt, yogurt and the mint sauce to the pan and stir well to mix.
- Add the aubergines (eggplants) to the onion and yogurt mixture and stir-fry for 5-7 minutes or until all of the liquid has been absorbed and the mixture is quite dry.
- Transfer the aubergine (eggplant) and yogurt mixture to a serving dish and garnish with fresh mint leaves.
Cook’s Tip:
- Rich in protein and calcium, yogurt plays an important part in Indian cooking.
- Thick natural yogurt most closely resembles the yogurt made in many Indian homes.