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Lebanese Aubergine and Courgette Curry

What you need: 

1 large aubergine/ eggplant
2 courgettes/ zucchini, cut into 1cm squares
1 large onion
2 450g tins of plum tomatoes
mint
chilli powder
turmeric
splash of olive oil
2 cloves of garlic
salt and pepper to season
serve on a bed of basmati rice

What you do: 

Shallow fry the onion in olive oil in a large saucepan and add diced courgettes once the onion has become soft.
In another pan cook the diced aubergine in a little oil and add water if the aubergine becomes too dry in the cooking process. Add to the onions and courgettes once cooked.
Add the tomatoes and crushed garlic. Then add chilli and turmeric according to taste as well as a generous helping of mint.
Add salt and pepper to season.

Preparation Time: 
1/2 hour
Cooking Time: 
Servings: 
4

SO HOW'D IT GO?

Good, but I definitely used too much mint. Can anyone post amounts of the spices for those of us who aren't good at guessing, please? I'm completely new to veg cooking and eating (and most of these veggies) and I'm not good at balancing the flavors yet.  :o

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It was good, I think I added a wee bit too much chilli but I like things spicy anyways.

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