Cut the courgettes into slices a little thinner than the aubergines
I'VE BEEN cooking aubergines
for 30 years so it came as a surprise to learn one of my chef's dad bought one last week but did not have a clue how to prepare it.
Brush the aubergine
slices lightly with oil and put them under a hot grill.
Reduce the heat to medium and carefully put in the stuffed aubergines
and the rest of the curry paste.
1 Heat 2 tbsp oil in a frying pan, then fry the aubergine
for 10 mins until golden brown.
3: Place the aubergine
skins in a shallow oven proof dish then spoon in the filling.
come in various sizes and cook pretty quickly.
Simmer gently for 10-15 minutes, until the aubergines
are just tender.
3 tbsp olive oil, 2 aubergines
, each cut into about 8 chunks, 250g chestnut mushrooms, halved, 20g bunch coriander, stalks and leaves separated, 2 large onions, thumb-size piece fresh root ginger, 3 garlic cloves, coarsely chopped, 1 fat red chilli, deseeded and half roughly chopped,1tbsp each ground cumin and ground coriander,1tbsp tomato pure, 500ml/18fl oz vegetable stock, 5 tbsp ground almonds, 200ml/7fl oz natural full-fat yogurt basmati rice, to serve.
Puree the aubergine
in a food processor, and then add the garlic, tahini, cumin, lemon juice, salt and pepper.
Heat the oil in a large frying pan and brown the aubergines
Allow the mixture to simmer for four to five minutes then add the aubergines
, okra and potatoes.