Baghare baingan – peanut, sesame and coconut aubergines

4-6
30 minutes

Ingredients

Tempering mix

  • 2 tbsp of vegetable oil
  • 1/2 tsp black mustard seeds
  • 1/2 tsp nigella seeds
  • 1/2 tsp fennel seeds
  • 12 curry leaves

Curry

  • 700g of aubergine, small or baby
  • 1 medium onion, choppeed
  • 1 knob of ginger, 1cm long, finely grated
  • 3 garlic cloves, finely grated
  • 4 green chillies, finely chopped
  • 1 tsp ground coriander
  • 1/2 tsp chilli powder
  • 1/2 tsp ground turmeric
  • 3 tbsp of peanut butter, smooth, with no added sugar or salt
  • 400ml of coconut milk, (1 tin), good quality
  • 1 tbsp of tahini
  • 1 tsp tamarind paste
  • salt
  • 1 handful of peanuts, roughly crushed, to garnish

Method

1
First soak the aubergines in a large bowl of cold salted water for at least 1 hour. Pre-heat the oven to 200°C/gas mark 6 and line a baking tray with baking parchment
2
Drain the aubergines and pat dry with kitchen paper. Make slits in them, keeping the tops intact, and roast on the tray for 20 minutes
3
Meanwhile, temper the spices. Pour the oil into a wok or heavy-based pan and place over a medium-high heat. When it’s hot, toss in the seeds and the curry leaves. As they sizzle up, add the onion and cook for 5 minutes, stirring to coat in the spices. Then add the ginger, garlic and green chillies and cook for another 5 minutes. Now add the coriander, chilli powder and turmeric and stir well for a couple of minutes. If the spice mixture starts getting stuck to the bottom of the pan, add a few tablespoons of hot water and scrape it off
4
If your peanut butter is a little stiff, give it a mix with some of the coconut milk in a hand blender before adding it to the pan, along with the rest of the coconut milk and the tahini. Cook for 5 minutes at a high simmer, then stir in the tamarind paste and add salt to taste
5
Finally drop the roasted aubergines into the pan and spoon the curry over them. Serve with a smattering of roughly crushed peanuts