Home-Style Aubergine
10m prep 30m cook 40m ready
A vegan Indian curry featuring fried aubergine slices cooked with panch phoron, dried red chilli, and a spiced tomato sauce. The aubergine is caramelized for a meaty texture, then simmered with turmeric, chilli powder, and lemon juice.
Ingredients
- 59.1 ml vegetable oil
- 4.93 ml panch phoron
- 1 large dried red chilli
- 2 large aubergines/eggplants cut into long, thin 5cm/2 inch slices
- 1.23 ml ground turmeric
- 1.23 ml chilli powder
- 4.93 ml salt
- 4.93 ml caster/granulated sugar
- juice of ¼ lemon
- 250 g canned chopped tomatoes
- 14.8 ml chopped coriander/cilantro leaves
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 35.3 mg
- Iron: 1.8 mg
- Magnesium: 19.1 mg
- Phosphorus: 100 mg
- Potassium: 280 mg
- Zinc: 1.26 mg
Let's Cook
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Step 1.
Heat 4 tbsp vegetable oil in a large non-stick frying pan over medium-high heat. When the oil is hot, add 1 tsp panch phoron and fry until they start to crackle, about 30 seconds. Then add 1 large dried red chilli and the sliced aubergines. Reduce the heat to low, partially cover the pan, and cook for 10 minutes, stirring occasionally, until the aubergines are golden brown and tender.
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Step 2.
While the aubergines are cooking, prepare the remaining ingredients: measure out ¼ tsp ground turmeric, ¼ tsp chilli powder, 1 tsp salt, 1 tsp caster sugar, the juice of ¼ lemon, and 250g canned chopped tomatoes.
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Step 3.
After the aubergines are cooked, stir in the ground turmeric, chilli powder, salt, sugar, lemon juice, and canned tomatoes. Increase the heat to medium and fry for 6 minutes, stirring frequently, until the oil starts to separate from the tomatoes. Garnish with 1 tablespoon chopped coriander leaves and serve immediately.
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