Aubergine Curry

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A delightfully fragrant curry, with peanut butter that adds nuttiness, creaminess and a little texture. Roasting the aubergine is okay, but frying it adds something more. Finish off with chopped coriander if preferred, but mint brings a freshness.

Serves: 4

Prep Time: 20 minutes

Cooking Time: 40 minutes

Source: The Sunday Times Magazine, August 4 2024, pg 44-45. https://www.thetimes.com/life-style/food-drink/article/classic-recipes-with-a-twist-by-mark-diacono-m0gmm8gc5

Ingredients:

• 500g aubergine, cut into thin wedges or bite-sized pieces

• 1.5 tsp turmeric

• 2 tbsp vegetable oil, plus more for deep-frying

• 4 cloves of garlic, finely chopped

• 2 tbsp finely grated fresh ginger

• 1 tbsp ground cumin

• 1 tbsp ground coriander

• Chilli powder, to taste (about 1/2 to 1 tsp)

• 1 tsp sugar

• Juice of 1 lime, plus 1 lime cut into wedges, to serve

• 4 makrut lime leaf, thinly sliced (or crushed if dried)

• 1 onion, thinly sliced

• 1 stick of cinnamon

• 2 star anise

• 50g peanut butter

• 1 tsp fish sauce (or soy sauce if preffered), plus extra to taste

• A small handful of mint leaves, thinly sliced

• 1-2 chillies, thinly sliced (remove the seeds if you want less heat)

Method:

1. Rub the aubergine with a generous pinch of sea salt and half the turmeric. Deep-fry in 3cm oil until golden brown (you might need to do this in batches), then put to one side in a colander or sieve lined with kitchen paper.

2. Meanwhile blend the garlic and ginger with the rest of the turmeric, and the other ground spices, the sugar, half the lime juice and half the lime leaf until you have a rough paste.

3. Fry the onion and the whole spices in 2 tablespoons of oil for 7-8 min, until softened. Add the paste and cook for 2 min until it just begins to stick, then whisk in the peanut butter, fish (or soy) sauce and 450ml. Bring to a simmer and season with salt and pepper adding a little more fish sauce. Cook for about 5 mins until thickened.

4. Reduce the heat, add the aubergine and simmer for 5 mins until the sauce is rich and thick.

5. Stir through the remaining lime juice and lime leaf, and top with the mint and chilli slices. Servce with rice and lime wedges on the side.