Ingredients
6 small eggplants (aubergines), sliced
in half lengthways
6 tbsp vegetable oil 2 onions, chopped
2 garlic cloves, crushed
Thumb-size piece ginger, peeled and
finely chopped
1 tsp curcuma (turmeric) 1 tsp ground
coriander 1 tsp ground cumin
1 tsp garam masala
1 red bell pepper, deseeded and cut
into chunks
1 potato, peeled, cut into chunks Salt
and pepper
Sesame seeds, to serve
Method
: Prep and cook time: 35 min
1. Heat
the oven to 375°F, (180°C / Gas Mark 5). 2. Brush the eggplant (aubergine)
skins and flesh with a little of the oil and place in a roasting pan. Cover
with kitchen foil and bake for about 20 minutes or until the flesh is tender.
2. While
the eggplants are cooking, boil the
3. potato
in salted water until just tender and heat the remaining oil in a wide pan and
gently cook the onion and garlic until soft but not brown.
4. Add
the ginger, curcuma (turmeric), coriander, cumin and garam masala then cook for
2 minutes. Stir in the bell peppers and cooked potato.
5. Cook
very gently, stirring from time to time, for 6 minutes or until the bell pepper
is tender.
6. Remove
the eggplants from the oven and scoop out the flesh from the centers, leaving a
wall about 1/2 inch/ 1 cm thick.
7. Roughly
chop the eggplant flesh and stir into the onion/spice mixture. Season with salt
and pepper and spoon into the hollowed out eggplants.
8. Scatter
over the sesame seeds and serve immediately.