Stuffed Curried Aubergines Recipe

This Stuffed Curried Aubergines Recipe is a fragrant and rich recipe, which is made with crunchy peanut butter and light coconut milk. It’s a great vegetarian curry, ready in about 1 hour and 30 minutes.

Stuffed Curried Aubergines Ingredients

For the Spice Paste:

• 1 onion
• 4 cloves of garlic
• 4cm piece of ginger
• ½ a bunch of fresh coriander (15g)
• 2 fresh red chillies
• 1 teaspoon each: cumin seeds, mustard seeds, ground turmeric, garam masala, fenugreek seeds
• 1 big handful of fresh curry leaves

For the Curry:

• Groundnut oil
• 2 heaped tablespoons crunchy peanut butter
• 1 tablespoon mango chutney
• 2 level tablespoons tamarind paste
• 12 finger aubergines (800g total)
• 1 x 400g tin of light coconut milk
• 250g ripe mixed-colour cherry tomatoes

How To Make Stuffed Curried Aubergines

1. Make the Spice Paste: Preheat the oven to 375°F (190°C). Peel the onion, garlic, and ginger. Place them in a food processor with the coriander stalks and the chillies (deseeded if you prefer less heat) and blend to a fine paste.
2. Bloom the Spices: Place a large, deep roasting tray on the stove over a low heat. Add the whole spices (cumin, mustard, fenugreek), ground spices (turmeric, garam masala), and curry leaves with 2 tablespoons of oil. Fry for 1 minute, stirring constantly, until fragrant.
3. Cook the Curry Base: Add the blitzed paste from the food processor to the tray and cook for 5 minutes, stirring regularly, until softened. Stir in the peanut butter, mango chutney, and tamarind paste. Season with a good pinch of sea salt and black pepper.
4. Stuff the Aubergines: Prick the whole aubergines all over with a fork. Leaving them intact at the stalk, cut them into quarters lengthwise, opening them up like a flower. Generously rub and stuff the spice paste all over and inside the aubergines.
5. Sear and Roast: Arrange the stuffed aubergines in the roasting tray. Place the tray on a medium heat on the stove and fry for 5 minutes, turning halfway, to get some colour. Add the coconut milk, the tomatoes, and another good seasoning of salt and pepper. Bring to a boil.
6. Bake and Serve: Cover the tray tightly with foil and roast in the oven for 40 minutes, removing the foil for the final 20 minutes, until the sauce has thickened. Season to perfection, scatter with the reserved coriander leaves, and serve.

Recipe Tips

• What if I can’t find finger aubergines? The recipe works perfectly with regular large aubergines. Simply trim them, cut them into 1cm-thick rounds, and sandwich the delicious spice paste between the slices before arranging them in the tray.
• How to control the spice level? The heat comes from the fresh red chillies. For a milder curry, make sure you deseed them completely before adding them to the food processor. For a spicier dish, leave some or all of the seeds in.
• Can I make the paste ahead of time? Yes, the spice paste can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This makes the final cooking process much quicker.
• Why fry the whole spices first? This step, known as “blooming” or “tempering,” is crucial in Indian cooking. Frying the spices in hot oil releases their essential oils and makes their flavour much more aromatic and profound.

What To Serve With Stuffed Curried Aubergines

This rich and fragrant curry is a wonderful vegetarian main course. Serve it with:

• Fluffy basmati rice
• Warm poppadoms or naan bread
• A dollop of plain yogurt or a cooling cucumber raita
• A sprinkle of extra fresh chilli for those who like it hot

How To Store Stuffed Curried Aubergines

• Refrigerate: Let the dish cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavors will be even better the next day.
• Reheating: Reheat gently in a pan over a low heat or in the microwave until warmed through. You may need to add a splash of water to loosen the sauce.
• Freeze: This dish freezes well. Let it cool completely and store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Stuffed Curried Aubergines Nutrition Facts

• Calories: 450-550 kcal
• Fat: 30g
• Carbohydrates: 35g
• Protein: 12g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Aubergine & Tomato Rogan Josh Recipe
• Joanna Lumley’s Aubergine Kuzi Recipe
• Claudio’s Aubergine Parmigiana Recipe