Sunday, May 18, 2008

Easy tasty Burtha-Mashed Spiced Aubergine

Is it a dip? Is it a pate? Is it a North Indian curry? Is it a sandwich filling?

Whatever you want it to be, it tastes 100 times better than it looks!

  • Bake a washed and pricked (with a fork) aubergine on a piece of foil in a hot oven for 40-60mins.
  • When cooked and cooled(for handling purpose), cut in half and scoop out flesh using a tablespoon and scarping the skin to capture the smokey flavour.
In a pan, add:
  • 1 T oil-olive oil and rapeseed combo
  • 1 diced onion
  • Fry on med heat for 5 min
  • Add 1 slashed green chili
  • Add 1-2 diced fresh tomatoes
  • Fry on med heat for 5 min
  • Add aubergine pulp
  • Cover and cook for 8 min
  • Add 1 small finely diced red onion
  • Cover and cook for a further 7-8 min
  • Turn of the heat and serve anywhich way you please.
For first timers, I recommend eating in a sandwich or with indian breads. This is a low labour intensive dish with a high rating taste!

No comments: