Easy Food
Benghan ( Aubergine ) Curry
This looks way more complicated than it actually is. What it is, is absolutely delicious and the smell is just wow. Definitely give this a go just for the joy of cooking it.
Ingredients: in order of appearance
-
1 large aubergine or 2 smaller ones
-
1 tsp of cumin seeds ( optional )
-
1 small onion finely chopped
-
2-3 cloves of garlic finely chopped
-
Small piece of chopped ginger finely chopped
-
1/2 can of chopped tomatoes
-
1 tsp salt
-
Pinch of Turmeric
-
1/2 tsp paprika
-
1/4 tsp of chilli ( or more if you prefer )
Right, step one is where it gets real, you need to chargrill the aubergine. You have 2 options, the easiest way is to skewer the aubergine and hold it straight on top of your gas flame. The alternative is to do it in the oven.
Either way, make small incisions all over the skin before starting. Say around 10 - 15 small cuts all over.
I've never done it in the oven but I'm guessing you'd, preheat the oven to 220 C and then put the aubergine(s) in for 20 minutes or until the skin starts to turn black.
If you're doing it on the hob, skewer the aubergine and just keep rotating it to heat it evenly. Soon it will start smelling amazing and eventually, after around 10 minutes, you might see steam coming out of the incisions you made or the skin turning black all over. That means it's done.
Put the aubergine to one side and lets start with the sauce.
Heat 2-3 tablespoons of oil in a pot. Keep the keep on low to medium
Once hot throw in some cumin seeds if using, otherwise just throw in the chopped onions.
Once the onions are sautéed, throw in the garlic and ginger. I actually used the frozen stuff, sorry, it's a shortcut, it works fine - don't judge me !!
Anyway, after around 5 minutes throw in 1/2 can of chopped tomatoes.
Now add the spices, 1 tsp salt, pinch of Turmeric, 1/2 tsp paprika, 1/4 tsp of chilli. Mix it all up and let that cook on medium low.
While that's happening we need to peel the aubergine. Don't worry if you can't get all the skin off.
The aubergine should come out soft and we're going to mash it up with a fork. The mushier the better.
Don't forget to sir the sauce while you're mashing.
By this time the sauce has probably been going for at least 15 minutes so throw in the mashed aubergine.
Mix everything together, lid and leave on low for 20-25 minutes.
Throw on some garam masala and enjoy with naan or as a side.