Aubergine and Chickpea Curry

I absolutely love Aubergine, and also Chickpeas- so for me this is a fabulous recipe! I was wondering what to do with the aubergine I had sitting in my fridge, so I searched Aubergine curry recipes online and came across one on BBC food: http://www.bbc.co.uk/food/recipes/spinachaubergineandc_88020. 

I decided to roughly copy the recipe but with some changes to adapt to what I had lurking in the cupboard. 

It was really quick and easy, and great served with lentils, rice, naan bread or popadoms- and of course the essential mango chutney!

Recipe: (serves 3 generously)

- 1 large Aubergine

- 1 Red onion (white would also be fine!)

- 400g tin of Chickpeas, drained

- 400g tin of chopped Tomatoes

- Bunch of fresh Coriander (stalks included)

- 1 garlic clove

- 1 tsp Coconut oil

- 1 tsp curry paste (any type you like)

- 1 tsp black mustard seeds

- 1 vegetable stock cube + 50ml boiling water

- Seasoning 

- Rice/ Lentils/ Naan bread/ Popadoms to serve

To make:

- Finely chop your onion and garlic. Then chop up your aubergine in to reasonably large chunks (as they shrink when cooked). 

- Heat the coconut oil in a large pan and then add the onion when melted. Once the onion has started to soften, add the garlic and black mustard seeds. Then add the curry paste and cook for a minute or so.

- Add the chunks of aubergine and stir to coat in the curry mixture. Add the chopped tomatoes, chickpeas and the small amount of vegetable stock (just for extra liquid). Also add the stalks of the fresh coriander (these have just as much flavour as the leaves and perfume it nicely!). Bring it up to the boil and simmer for about 15-20 mins until it has thickened and the aubergine is cooked. 

- Sprinkle with the remaining coriander leaves and serve with your choice of rice, lentils, naan bread or popadoms and enjoy! 

Photo how to: 

Softening the onion with the garlic and mustard seeds.

Coating the aubergine chunks in the curry mixture

The aubergine curry before leaving to simmer for 15-20mins.

The aubergine curry after simmering, and ready to serve!

Vibrant green coriander for sprinkling on top!

The finished aubergine curry with lentils, popadoms and mango chutney!

Enjoy!

More recipes soon!

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Aubergine 'Chips'

I was having a search on the internet for some cooking inspiration and I came across these wonderful Aubergine Chips! They looked so crisp and also a good accompaniment to the Peanut Chicken and salad I was making for dinner.

These Aubergine chips are so easy to make, and also really healthy! You just have to dip them in egg, then Parmesan bread crumbs and bake for about 15 mins in a hot oven! I seasoned my breadcrumb mixture with some Chili flakes and Paprika, but you could try any mix of spices.

Recipe:

- 1 Aubergine

- 1-2 eggs, Whisked (depends on how much aubergine you have)

- 1 Cup of dried bread crumbs

- Good grating of Parmesan cheese

- 1 tsp Chili flakes

- 1 tsp Paprika

- Salt and Pepper

To make:

- Preheat oven to about 180c

- Mix the breadcrumbs with the chili flakes, paprika, Parmesan cheese and salt and pepper

- Then Cut the Aubergine in to 'chip' like shapes

- Dip the Aubergine chips in to the whisked egg first, then in to the bread crumb mixture and then place them straight on to an oiled baking tray. Repeat until all are coated.

-Bake in the oven for about 15 minutes, but keep an eye on them so the bread crumbs dont burn towards the end of baking.

- Serve them with salad, or just with a tomato dip!

The whisked egg and the bread crumb mixture.

The Aubergine ready to go in the oven!

A close up of the Aubergine chips!

Hope you enjoy this recipe! 

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