I was pretty surprised at just how delicious this curry was. I cooked it without any oil, just a little of that spray light and it worked really well, it also means it’s practically fat free and good for the diet (zzzzzz). I think the secret is the grilling of the whole aubergine until charred and smoky and then using the scooped out flesh. I’ve made the flat breads before, they are kind of a mix between socca and dosas in that they utilise the basic concept of the socca recipe, gram flour, water and seasoning, yet I make them like a dosa style pancake.
Oh yeah and I served it up with some cottage cheese, now I know I’m going to sound a little like a diet obsessed freak here but it worked really well, almost like a creamier yoghurt type substitute with a bit more body and the cool, soft cheese provided the perfect partner to this spiced aubergine and made a change from the more traditional yoghurt. In fact I read somewhere someone talking about how cottage cheese was pretty much the same as ricotta and although sadly underrated made a much cheaper alternative. Right enough said, it’s alright you know!
Serves 1 or 2 as a side dish
- 1 aubergine
- 1 smallish onion
- 2 tomatoes, skinned and de-seeded
- 2 fat cloves of garlic
- an inch of ginger
- 1 heaped teaspoon of mild curry powder
- Spray light (or if you are not watching your waistline they go ahead pour a load of yummy oil in the pan *evil eyes*)
Turn your grill on. Whack your aubergine under the grill and turn every few minutes until it is charred and saggy. Set aside.
Slice your onion and soften in the microwave with a splash of water, ie put in bowl, splash with water and cover with a plate, I normally put it in on high for about 3 minutes.
Finely chop your garlic and ginger with some salt. Heat a small frying pan and spray with oil. Add your softened onions and ginger and garlic and fry until slightly browned. Add the curry powder and fry for 30 seconds. Add the roughly chopped tomatoes and fry for another min. Scoop out the innards of the aubergine and add to the pan. Stir and season to taste.
Serve with the flat breads, see recipe here, some cottage cheese and maybe a bit of mango chutney. I serve it all separately but it would make a great wrap if you were wanting a fajita vibe.