Stuffed Aubergine Curry
Extract from Leon: Fast Vegetarian • By Jane Baxter • Published by Octopus Books
About
Leon: Fast Vegetarian
Serves 4
Preparation Time: 15 minutes
Cooking time: 25 minutes
Small aubergines are best suited to this recipe; however the large ones will work too ( you may have to lengthen the cooking time).
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Octopus Publishing published her project Stuffed Aubergine Curry
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You Will Need
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Step 1
Put all the stuffing into a food processor with a little water and blitz together to make a paste.
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Step 2
Cut each aubergine in half lengthways, but do not cut through the stem. Roll the aubergine over and cut again so that it is quartered but is still intact at the stem.
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Step 3
Divide the stuffing between the aubergines, using a teaspoon to spread it over the inside cut surfaces. Squeeze the quarters back together.
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Step 4
Heat the oil in a large frying pan with a lid (one that will hold all the aubergines in one layer). Add the aubergines to the pan and cook over a medium heat for 5 minutes, turning them occasionally to brown them all over.
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Step 5
Add the water, then cover the pan and simmer over a low heat for 20 minutes, turning halfway through, until the aubergines are tender. Season and serve.
Variations: Try substituting the aubergines for courgettes.
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