SMOKED AUBERGINE (EGGPLANT) AND VEGETABLE CURRY
I used this method of smoking aubergines over a flame quite often, especially in vegetarian food. I have a friend who is a vegetarian and a coeliac and needs to stick to a gluten free diet. When i cook for her i use smoked aubergines in place of flour as a thickner in sauces, soups and stews.
Provided by Lene8655
Categories < 4 Hours
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Whizz all the spices paste ingredients together in a food processor with 4 Tbsp of water to make a thick coarse paste.
- Pierce the aubergine with a skewer and place directly over a gas flame, or under a hot grill: cook, turning, until charred. Transfer to a plate and leave until cool enough to handle. Cut off the stem and halve the aubergine lengthways. Scoop out the flesh and discard the skin. Whizz the aubergine flesh with the coconut milk.
- Heat the oil in a large pan and fry the onions for 4-5 minutes. Stir in the spice paste and fry for a further 2 minutes. Add the carrot and cook for 10 minutes. Add the orange pepper, tomatoes, chick peas, potatoes and 400ml of water. Bring to the boil and simmer for 20 minutes. Stir in the coconut and aubergine mixture and peas. Bring to the boil and simmer for 10-15 minutes. Garnish with fresh sprigs of coriander and serve with basmati rice.
Nutrition Facts : Calories 383.4, Fat 18.3, SaturatedFat 13.1, Sodium 654, Carbohydrate 49.7, Fiber 11.9, Sugar 9.8, Protein 10.7
SMOKED AUBERGINE PURéE
This is great served with grilled meat or chicken and also makes a simple lunch for vegetarians
Provided by Good Food team
Categories Lunch, Side dish
Time 35m
Number Of Ingredients 5
Steps:
- Heat grill to very hot. Slice the aubergines in half lengthways, then grill for 25 mins, turning occasionally, until soft - the skin will remain firm, but the flesh will soften. Lift the aubergines off the grill and leave until cool enough to handle.
- Using a sharp knife, score the grilled flesh and scoop out the flesh with a spoon. Tip into a bowl and mash with a fork until you get a thick pulp. Beat in the lemon juice and garlic. Add the yogurt and dill, and season. Serve while still warm.
Nutrition Facts : Calories 77 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.07 milligram of sodium
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