Aubergine Balti

Published on in dinners

This is one fab way to eat aubergine, without the kids knowing it’s in there. Sneaky, I know. It also tastes delicious!!

 

Oven 200c

Ingredients

  • 3 aubergines, rubbed in oil

     

  • 3tbsp oil

     

  • 2tsp cumin seeds

     

  • 2 onions, diced

     

  • 7 garlic cloves, grated

     

  • 3 inch piece of ginger, grated

     

  • 6 tomatoes, diced

     

  • 2 cartons chopped tomatoes

     

  • 1tsp ground turmeric

     

  • 2tsp cumin

     

  • 1tsp coriander

     

  • 1tbsp maple

     

  • Salt

     

  • Fresh coriander to serve

Directions

  1. Rub the aubergines in oil, pop in a roasting tray and cook in the oven for around 30mins – until the skin is black and bubbling. Remove.
  2. Heat the 3tbsp oil in a pot until hottttt, stir in the cumin seeds and cook for 1min.
  3. Turn heat down and add the onion, cook until soft. Slice the aubergines in half and scoop out the flesh and transfer to the pot.
  4. Add the diced tomatoes and simmer with a lid on for 10mins. Add the cartons of tomatoes, the dry spices and simmer for a remaining 10mins. Serve with rice and flat bread.

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