Spicy Aubergines and Tomatoes

Preparation info
  • Serves


    • Difficulty


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.


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


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