Melt In The Mouth Burnt Aubergine And Spinach Curry Recipes

Steps:

• Preheat oven to 200°C.
• Gently fry the chopped onions in four tablespoons of oil, add the spices and stir well. Once the onions have softened, set the pan to one side.
• Put some oil on a piece of kitchen paper and rub the aubergines all over, then prick them about three times with a fork, place on a baking tray and put in the oven on a high heat for about 30 minutes Check them after about 10 minutes and turn them over until they're slightly charred on the outside.
• Take the aubergines from the oven and cut them down one side and take the tops off. Open them up and carefully scoop the flesh out and place in a bowl. Mash the flesh with a fork.
• Now put the spice and onion mixture back on the hob and heat gently, add the mashed aubergine and stir well.
• Wash the spinach, break it up into small pieces and add to the pan. Stir well then add your chopped tomatoes.
• Leave for about 10 minutes on a low heat then add your crushed garlic and coriander, stir well and gently heat for another 15 minutes.
• If possible leave the curry for a couple of hours to stand and reheat just before serving.

Steps:

• If you have a gas hob, put the aubergine directly onto a lit ring to char completely, turning occasionally with kitchen tongs, until burnt all over. Alternatively, use a barbecue or heat the grill to its highest setting and cook, turning occasionally, until completely blackened (the grill won't give you the same smoky flavour). Set aside to cool on a plate, then peel off the charred skin and remove the stem. Roughly chop the flesh and set aside.
• In a large pan, heat the oil, add the onion and carrots with a pinch of salt, and fry over a low-medium heat for 15-20 mins until the carrots have softened.
• Add the aubergine, both types of lentils, the kidney beans with the liquid from the can, soy sauce, tomatoes, chocolate, chilli powder, oregano and the spices. Stir to combine, then pour in the stock. Bring to the boil, then turn down the heat to very low. Cover with a lid and cook for 1½ hrs, checking and stirring every 15-20 mins to prevent it from burning.
• Remove the lid and let the mixture simmer over a low-medium heat, stirring occasionally, for about 15 mins until you get a thick sauce. Stir in the lime juice and taste for seasoning - add more salt if needed. Serve hot over rice with whichever accompaniments you want!