Hasselback aubergines filled with a sweet and spicy peanut and sesame paste then roasted on top of a coconutty chickpea curry. You’re going to love them.
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Serves
4
Peanut
Sesame Seeds
Garam Masala
Green Chilli
Fresh Ginger
Tomato Purée
Desiccated Coconut
Aubergine
Garlic Clove
Fresh Coriander
Curry Leaf
Chopped Tomatoes
Coconut Milk
Chickpea
Olive Oil
TO SERVE (OPTIONAL):
Fresh Coriander
Roti
Serves
4
Peanut
Sesame Seeds
Garam Masala
Green Chilli
Fresh Ginger
Tomato Purée
Desiccated Coconut
Aubergine
Garlic Clove
Fresh Coriander
Curry Leaf
Chopped Tomatoes
Coconut Milk
Chickpea
Olive Oil
TO SERVE (OPTIONAL):
Fresh Coriander
Roti
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 200°C.
Step 2.
Blitz the peanuts, sesame seeds, green chilli, ginger, tomato purée and ½ the garam masala in a blender or food processor until chunky. Add a splash of water to make into a paste, then mix through the desiccated coconut before seasoning with salt and pepper.
Step 3.
Hasselback the aubergines (cut deep slits into the aubergine widthways, just less than 1cm apart, making sure not to cut down to the bottom). Using your hands, fill the slits with the peanut sesame paste until it reaches the top of the aubergine.
Step 4.
Finely chop the garlic and coriander stalks. Heat a glug of olive oil in a large pan and add the garlic, coriander stalks and curry leaves. Fry them off for 30 seconds until fragrant then add the remaining garam masala and cook for another 30 seconds. Add the tinned tomatoes, coconut milk (reserving just a drizzle for garnish) and drained chickpeas and mix to combine. Simmer for 10 mins until slightly reduced. Season to taste.
Step 5.
Pop the aubergines on top of the dish. Cover with tin foil and roast in the oven for 40 mins then remove the foil and cook for another 20 mins.
Step 6.
Remove from the oven. Enjoy as is or top with a drizzle of coconut milk and a few coriander leaves for garnish and eat with roti.
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