Quick and easy to prepare, you can enjoy this sesame aubergine curry loaded with a delicious nutty stuffing in 20 minutes. Alternatively, if you have time or want to make a slow-cooked version of this dish, you can cook it at 180°C for 35 minutes, covering with foil to prevent the liquid from evaporating. Also, if you want a saucier curry, add about 250 ml of stock.
Ingredients
- 80 g raw peanuts
- 50 g sesame seeds
- 2 garlic cloves
- Large handful of coriander stalks finely chopped, leaves reserved to garnish
- 2 tbsp brown sugar
- 1 tbsp curry powder
- 50 ml water plus extra if needed
- 10 small aubergines quartered, but left intact at the stalk end, or 2 regular aubergines, cut into small wedges
- 2 tbsp flavourless oil
- 400 ml vegan stock
- 1 lime cut into wedges, to garnish
- Salt and pepper
Instructions
- Preheat the oven to 240°C (475°F), Gas Mark 9.
- In a blender or a pestle and mortar, blitz or work together the peanuts, sesame seeds, garlic, coriander stalks, sugar and curry powder with the measured water, adding more to loosen if necessary – you want a spreadable paste.
- Lay the aubergines on a large baking tray. Spoon the paste on to the cut sides of the aubergines (or, if using regular aubergines, just toss the wedges in the paste).
- If you have any curry paste leftover, set it aside. Toss the aubergines in the oil and season well with salt and pepper.
- Roast the aubergines for 5–8 minutes until starting to blister and sizzle. Add any remaining curry paste and the stock, stir briefly and cook for a further 10–12 minutes until the aubergine is tender and the sauce has reduced.
- Serve with lime wedges and coriander leaves.