Aubergines With Tomato and Pimiento |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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An Indian favourite, served in the tandoori restaurants, second only to Ladies Fingers. I have added the use of green pimento and potato to make a more substantial dish. You could cook this just using the aubergines. We had this a few hours ago with chicken in whole spices, sagwalla dhall and rice. Superb. Ingredients:
1 lb aubergine, cubed |
1 large potato, cubed |
1 large green pimiento, sliced |
1 large onion, chopped |
4 ounces ghee or 4 ounces butter |
1 garlic clove, chopped |
1/2 teaspoon chili powder |
1 bay leaf, crumbled up |
1 inch cinnamon stick |
1 teaspoon salt or 1 chicken stock cube |
1/2 teaspoon fresh ground black pepper |
2 ounces water |
2 tablespoons tomato puree |
4 tomatoes, quatered |
Directions:
1. Melt the ghee in a pan and fry the onion till just golden 5 minutes.
2. Add the garlic, chilli powder, bay leaf, cinnamon, salt and black pepper cook for 1 minute.
3. Add the water and bring to the boil cook for 3 minutes.
4. Add the tomatoes and potato,pimento and the aubergines, stir in the tomato puree.
5. Cover the pot and cook on medium heat till the potato is cooked.
6. Serve with any meat curry and boiled rice.
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