This curry probably should have served four, but it was so tasty that Tall and I ate the whole lot between us. It was delicious and filling, especially when served with homemade chapati.
Roasted Eggplant and Mushroom Curry – serves 2-4
2 large eggplant (aubergine)
rice bran or canola oil
1/2 tsp yellow or black mustard seeds
1 bunch spring onions, sliced
200g button mushrooms, halved or quartered depending on the size
1 zucchini (courgette), sliced into bite-sized chunks
2 cloves garlic, crushed
1 red chilli, finely chopped (seeded removed if you don’t like much heat)
1/2 tsp chilli powder
1 tsp each: ground cumin, ground coriander, salt
1/4 tsp ground turmeric
400g tinned chopped tomatoes
Preheat oven to 200degC. Brush the eggplants all over with oil and prick with a fork a few times. Bake for 35 minutes, until soft.
While the eggplant are roasting, heat 1-2 Tbsp of oil in a wok and fry the mustard seeds until they begin to spit. Add the spring onions, mushrooms, zucchini, garlic and chilli and fry for about five minutes.
Stir in the dry spices and salt; fry for a further 3-4 minutes then add the tomatoes and simmer gently for another 5 minutes.
Cut the eggplant in half and scoop the soft insides into a bowl. Mash to a coarse consistency with a fork, then add to the wok with a handful of fresh coriander leaves.
Bring to the boil; simmer for 5-10 minutes until the sauce thickens.
Serve sprinkled with more fresh coriander leaves, with plain basmati rice or chapati and mango chutney alongside.