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Spiced Aubergine Curry

The Aubergine - otherwise known as Brinjal or Eggplant - is popular in Indian cuisine, with India actually being responsible for around a quarter of its production worldwide. The aubergine absorbs spices really well, making this a really flavoursome side dish.Simple to make, it uses our delicious Balti Spice Paste.

1 out of 3 Difficulty
2 out of 3 spice levels Medium
30 mins Preparation

Ingredients

Serves 4 people

  • 1 large aubergine (or, to save time, 1 kg tinned aubergine puree)
  • 1.5 onions, diced
  • 200g chopped tomatoes
  • 60g Patak's Balti Spice Paste
  • 2 tbsp fresh coriander, chopped
  • 2 tbsp cream
  • 3 tbsp vegetable oil

Method

  1. Pierce the aubergine, place on a baking tray and cook in a pre-heated oven 150° - 200°C for 10 - 15 minutes, until it becomes soft and mushy. Allow to cool then remove the skin, place the pulp in a bowl and mash. (Skip this step if using aubergine puree).
  2. Whilst the aubergine is baking, fry the onions for 5 - 10 minutes. Add the Patak's Balti Spice Paste and chopped tomatoes. Continue to cook on a medium heat, stirring constantly, for 10 minutes.
  3. Add the mashed aubergine pulp/puree and mix well. Add the cream and fresh coriander and serve as an accompaniment.
  • Serves 4 people

    • 1 large aubergine (or, to save time, 1 kg tinned aubergine puree)
    • 1.5 onions, diced
    • 200g chopped tomatoes
    • 60g Patak's Balti Spice Paste
    • 2 tbsp fresh coriander, chopped
    • 2 tbsp cream
    • 3 tbsp vegetable oil
    1. Pierce the aubergine, place on a baking tray and cook in a pre-heated oven 150° - 200°C for 10 - 15 minutes, until it becomes soft and mushy. Allow to cool then remove the skin, place the pulp in a bowl and mash. (Skip this step if using aubergine puree).
    2. Whilst the aubergine is baking, fry the onions for 5 - 10 minutes. Add the Patak's Balti Spice Paste and chopped tomatoes. Continue to cook on a medium heat, stirring constantly, for 10 minutes.
    3. Add the mashed aubergine pulp/puree and mix well. Add the cream and fresh coriander and serve as an accompaniment.