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Aubergine Curry - serves 4

Submitted by sam from worthing 11 June 2009



2 large aubergines,115g button mushrooms quartered or halved.,1 tbsp oil,1/2 tsp black mustard seeds,1 bunch salad onions finely chopped,2 cloves garlic crushed,1 fresh red chillie finely chopped,1/2 tsp chilli powder,1 tsp g cumin,1 tsp g coriander,1/4 tsp turmeric,1tsp salt,1 can chopped toms,1 tbsp fresh coriander


preheat oven to 200c. wrap each aubergine in tinfoil and bake for 1 hour, until soft. Unwrap and leave to cool.

while the aubergines are baking...

heat the oil in a pan and fry the mustard seeds for 2 mins, add the sprin onions, mushrooms, garlic and chilli and fry for 5 mins.

Stir in the chilli powder, cumin, g coriander, turmeric and salt and fry for 3-4 mins.

add the toms and simmer for 5 mins.

cut the aubergines in half lengthways, and scoop out the flesh into a mixing bowl, mash the flesh with a fork.

add the mashed aubergine and fresh coriander to the saucepan. bring to the boil and simmer for 5 mins, or until sauce thickens.

Recipe images are not uploaded yet.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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