This delicious stuffed aubergine recipe is a new way to discover Indian flavours! Using our award-winning egg curry sauce, this simple vegetarian dish will impress everyone.

Ingredients

4 aubergines
200g cherry tomatoes
1 crushed garlic glove
2cm ginger, finely sliced
1 onion, finely sliced
1 packet Kohinoor Egg Curry Sauce
2 tsp oil
A handful of pine nuts

Method

  1. Cut all the aubergines into half and make a criss-cross pattern by scoring your knife in diagonals. Bake in a pre-heated oven at 180˚C for 10 minutes until the aubergine is soft
  2. In a saucepan, heat the oil and fry the ginger, garlic, onion, and tomatoes
  3. When softened, add the egg curry sauce and warm through
  4. Once the aubergine is soft, scoop out the flesh and add to the egg curry mixture. Season with salt and pepper.
  5. Scoop the mixture back into the aubergine skins and put into the oven for 5-10 minutes
  6. Lightly toast the pine nuts for a crunchy texture to serve

Top Tip: If you like your food extra spicy, add some red chilli into the onion and tomato mixture

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