It’s not easy to take nice pictures in winter, is it? That said, I doubt very much that this dish would photograph terribly well in any light. Perhaps I should have followed Sophie’s lead and just took a picture of the aubergine itself, though I’d be very aware of failing to live up to her example. If you haven’t seen Sophie’s fabulous aubergine picture click here. It won an award, you know.
What this dish lacks in looks, it makes up for in taste. The idea came from Jill Dupliex’s new book and the first time I made this dish I followed her recipe to the word. It was excellent – very fresh and oddly meaty for a veggie dish – but I knew I wanted to play with the recipe. The following is the result. The spice mix was borrowed from a beef curry recipe that featured in Delicious magazine a couple of years ago.
N.B.: For a quicker but, frankly, rather dangerous method of skinning the aubergine, don’t pierce the flesh before roasting it. I forgot to do so a couple of weeks ago and when I opened the oven after 20 minutes my aubergine had expanded somewhat. Not thinking, I took a sharp knife and prodded the swollen vegetable. POP! It burst like a balloon! The skin flew off (miraculously missing my face) and I was left with a perfectly skinned aubergine.
Cinnamon and Aubergine Curry
1 large aubergine
2 tblspn ground nut oil
1 onion, chopped very finely
Knob of ginger, chopped very finely
4 cloves of garlic, chopped very finely
1 tsp cumin
1 tsp ground coriander
1 tsp cinnamon
1/2 tsp turmeric
1 – 2 tsp dried chilli (to taste)
400g tin of chopped tomatoes
- Preheat oven to 220oC. Prick aubergine several times and roast for 20 mins. Leave to cool and peel off skin. Chop flesh roughly.
- Meanwhile, heat oil over a med-high in a heavy based pan and add the onion, ginger and garlic. Fry until just golden.
- Add the spices to the pan and cook for another 2 mins.
- Add the aubergine and tomatoes to the pan. Season. Bring to the boil and simmer for 20 mins.
- Serve garnished with coriander.