Curry Roasted Aubergines

Cheerfully easy to cook, and absolutely delicious with some wholegrain flatbread, some chopped fresh mint and a big dollop of yoghurt. Oh, and they're really healthy...


  • 2 Aubergines
  • 5 ish Tomatoes
  • 4 Cloves Garlic
  • Fresh Red Chilli
  • Ground Cumin
  • Ground Coriander
  • Garam Masala
  • Tamarind paste
  • Mint and/or Coriander
  • Olive Oil

Half the Aubergines lengthways and gently score the flesh in a criss-cross shape (technical, huh?!)

Pre heat the oven to 190˚c and roast the Aubergines (with a drizzle of Olive Oil) on a baking tray lined with greaseproof paper for 25 minutes

Meanwhile, chop a few Tomatoes and crush a few cloves of Garlic.   Mix them together in a bowl, adding some chopped fresh Red Chilli (or a pinch of Chilli Powder), a teaspoon of Ground Cumin, a teaspoon of Ground Coriander, half a teaspooon of Garam Masala and a teaspoon of Tamarind paste (or a squeeze of Lemon and a pinch of Sugar).  Add some Salt & Pepper and stir together so everything is thoroughly combined (you could also add some very finely chopped fresh or dried Mint and/or Coriander)

When the Aubergines have had their first 25 minutes (or they’re starting to soften and look a little cooked around the edges) – spoon the Tomato and Spices mixture onto the Aubergines

Give them another 10 – 20 minutes in the oven, until they are sizzling and hot, and smelling delicious…

Serve with simple wholegrain Basmati, or some Flatbread.  Cucumber and Red Onion Salad also makes a good side with some 0% Greek or Natural Yoghurt

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