Aubergine and Yellow Tomato Curry.

One of my favorite vegetables is aubergines and I always try and cook with them at least once a week. These wonderful purple aubergines used in this recipe are home grown from a friends garden. They are very young and tender with very few seeds inside them and they taste delicious.

I have paired them with these beautiful Yellow vine tomatoes that I picked up from the local farmers market. The tomatoes are sweet and juicy and are perfect in salads, although you can also cook with them by roasting them on the wine for pasta sauces or adding them to any curries dish too.

With these two lovely ingredients, I wanted to keep the recipe simple so I made this tasty Aubergine and yellow tomato curry which went really well paired with hot chapattis and rice.

Yield: Serves 4Author: Nayna Kanabar

Aubergine Masala with Yellow Tomatoes

Augergines sauteed in garlic and spices and cooked with baby Yellow tomatoes.

prep time: 5 minscook time: 20 minstotal time: 25 mins

Ingredients:

2 medium Aubergines

2 cloves garlic

1 red dried chilli

12 Baby yellow Tomatoes

3 Springs fresh Coriander

1 teaspoon salt

1 teaspoon chilli powder

1/2 teaspoon coriander powder

1/2 teaspoon turmeric powder

1/2 teaspoon cumin powder

1/2 teaspoon mustard seeds

1 tablespoon olive oil

Instructions

1. Wash the aubergines and cut in half length ways and then into thin 5 mm slices.

2. Peel the garlic and finely chop it.

3. Cut the tomatoes into quarters.

4. In a pan add the oil , when it is hot add the mustard seeds and red chilli and wait for the mustard seeds to crackle.

5. Add the garlic and saute for a minute, next add the aubergine slices and toss in the oil for 3-4 minutes.

6. Add all the spices  and toss the aubergines to coat them. Cover and cook the aubergines for 10 minutes  on a low to medium heat after which add the tomatoes and cook further for another 5 minutes.

7. Turn off the heat and transfer the aubergines to a serving dish and garnish with freshly chopped coriander.

Created using The Recipes Generator

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Aubergine Bake- Keto Recipe

I am a big fan of aubergines and I can eat them everyday if I get the chance. I like cooking with the small baby aubergines, they usually work well with Indian Inspired recipes. The large dutch variety I tend to use more for continental recipes. This aubergine bake is a delicious keto friendly (lowcarb) recipe that can be made in advance and is delicious served with a green salad.  

Yield: Serves 2Author: Nayna Kanabar

Baked Aubergines

Thin slices of aubergines grilled and layered with Napolitana sauce and finished with grated cheese and baked in the oven.

prep time: 10 minscook time: 45 minstotal time: 55 mins

ingredients:

For the Napolitana Sauce:

500 g Passata

1 clove garlic finely minced

1 red onion finely chopped

1 tablespoon Olive oil 

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon Italian herbs

1/2 teaspoon chilli flakes (optional)

Other Ingredients:

2 large dutch aubergines

2 tablespoons olive oil or use the light fry olive oil spray.

1 teaspoon salt

60 g grated mild Cheddar

instructions

1. Slice the aubergines longways very thinly 3 mm-5mm thick, and put them in a bowl with cold water and salt and leave to soak for few minutes.

2. Spray a deep baking tray with oil and keep aside.

3. Preheat oven to 350 degrees F/ 180 degrees C

4. In a saucepan, add  1 tablespoon olive oil and add the garlic and onions and saute until onions are translucent.

5. Add the passata, salt, chilli flakes, pepper and Italian serves and simmer the passata for 15 minutes on a medium head.

6. Heat a griddle pan(the one with lines)

7. Drain the aubergines and pat them dry with a tea towel.

Spray the aubergines slices with spray oil 3 at a time and cook them on the griddle for a couple of minutes on each side till the brown lines appear and aubergine slices start to cook a little.

8. Take them out of the pan and repeat process for all slices.

9. Add a layer of slices on the baking dish fand spread some Napolitana sauce on it, build the layers with the aubergine slices and the sauce.

10. Once all the aubergine slices are layered, sprinkle with the cheddar cheese.

11. Bake the aubergine bake for 30 minutes in the oven. Remove from the oven when cheese is browned and bubbling.

Created using The Recipes Generator

NB- You can add more or less cheese according to your taste. To make it vegan use vegan cheese.

This bake can be make in advance and frozen and baked in the oven on the day.

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