Name: Spicy Aubergines and Tomatoes
Yield: Serves 4
Cuisine: Australia
Ingredients: 175 g (6 oz) ghee, or 6 tablespoons vegetable oil; 1 teaspoon freshly ground black pepper; 1 teaspoon salt; 3 tablespoons tomato purée; 1 large onion, sliced; 1 teaspoon ground coriander; 2 cloves of garlic, sliced; 2.5 cm (1 pint) piece of cinnamon stick; 450 g (1 lb) aubergines, chopped into 2.5 cm (1 pint) pieces; 450 g (1 lb) tomatoes, chopped into 2.5 cm (1 pint) pieces; 1 teaspoon chilli powder

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

A popular vegetable in Indian cooking, the purple aubergine should always be shiny and firm. Chuck out any that are soft and past their best.

This concoction is ideal as a side dish with any curry and rice or tandoori recipe – or served with rice alone for you veggies.

Ingredients

175 g (6 oz) ghee, or 6 tablespoons vegetable oil

Oceania
Australia
Side dish
Vegetarian
Spicy
Gluten-free

Method

Heat the ghee or oil in a heavy-based pan and fry the onion and garlic for about 3–4 minutes, until soft. Throw in the spices and salt and pepper and fry for 3 more minutes, stirring constantly.

Stir in the aubergines, tomatoes and tomato purée, coating well with the spice mixture. Add 200 ml

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