Name: Aubergine and Tomato Curry
Yield: Serves 4
Ingredients: 14 oz (397 g) tin tomatoes; ½ teaspoon (2.5 ml spoon) ground cloves; 1 teaspoon (5 ml spoon) ground cinnamon; 2 teaspoons (2 X 5 ml spoon) ground coriander; 4 tablespoons (4 X 15 ml spoon) vegetable oil; 1 heaped teaspoon (2 X 5 ml spoon) caster sugar; 1 small green chilli, seeded (optional); 2 cloves garlic; salt; 1-inch (2.5 cm) piece fresh ginger; 4 long, thin aubergines

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

This goes well with almost any dry curry or with plain roast meat or chicken. It can be eaten as a lunch dish on its own with a simple salad or served cold as a tasty accompaniment to cold meat or fish.

Ingredients

4 long, thin aubergines
salt
1-inch (2.5 cm) piece fres

Method

Cut the aubergines into ½-inch (1 cm) rounds, rub with salt and leave in a colander for half an hour (to drain away the bitter juices). Peel the ginger and garlic and chop finely together, with the chilli, if used.

Heat the oil in a heavy saucepan. Fry the ginger, garlic and chilli for a minute or two over medium heat. Add the spices and fry for another minute or so.

Wash the sa