There were some aubergines reduced in price at Neillie’s shop, and I had most of the rest of the ingredients already, so I tried out this recipe from ‘Nightingales and Roses’ – really delicious and also vegan and virtuous. Best served with flat bread and Greek yoghurt.
- 8 tbsp vegetable oil
- 3 aubergines (or 2 if they are large) – 1cm slices
- 6 red onions
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp chilli powder
- 1/2 tsp dried lime powder (optional, I got mine online)
- 4 cloves garlic, thinly sliced.
- 1 large red pepper – cut into 2cm pieces
- 4 tomatoes – 1 cm slices
- 2+ potatoes – peeled, 1cm slices
- Put a couple of spoonfuls of the oil in a frying pan, and fry the aubergine slices in a single layer in batches; cover the pan and fry for 4-5 minutes until one side is brown, then turn to fry the second side. Add small amounts of oil as required for each batch. Set aside the fried aubergine.
- Chop two of the onions finely, and fry in a couple of spoonfuls of oil over a medium heat for around 10 minutes, until golden brown. Stir in the turmeric towards the end of the frying time.
- Meanwhile, mix salt, pepper, chilli and lime powder in a small bowl or cup.
- Use a large wide casserole dish. Put 2 tbsp oil in the bottom. Slice the remaining onions into 1cm slices, and arrange them across the bottom of the dish in a single layer (you may need more or less onions depending on their size). Cover with the fried aubergine, then 1/3 of the spice mix, half of the fried onions, and then half the sliced garlic. Then add the red pepper, the rest of the garlic, the rest of the fried onions. Next, a layer of sliced tomatoes, the rest of the spices, and a layer of sliced potatoes. Put the lid on the pan.
- Bring to a simmer on the hob, then turn the heat to very low and cook for at least an hour, until the sauce has reduced. If it looks as if it is drying out, add a little hot water.
- Serve with rice or bread, and a bowl of yoghurt.