• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Everything Everhot

Make the most of your Everhot – Recipes • Advice • Maintenance • Accessories

  • Home
  • Recipes
    • Everhot basic cooking
    • Slowcooking
    • Vegetarian
    • Baking
      • Bread
      • Cakes and biscuits
    • Lunch
    • Dinner
    • Desserts
  • Everhot Advice
    • Buying an Everhot
    • Everhot cooking parts
    • Cleaning an Everhot
    • Cooking on an Everhot
    • Accessories
    • I love my Everhot!
  • Where to buy
  • Cookery Demos
  • About
    • Privacy policy
    • Cookie policy
  • Contact

Home-style aubergine

31st December 2020 By Teresa

I adore aubergines, cooked in an endless variety of ways and this home-style aubergine dish from the Mowgli recipe book is an absolute winner. I made this as an alternative to the meat curry I was making for a vegetarian. Needless to say everyone was keen to have more after tasting. Aubergines have an earthy, almost meaty texture so they are perfect for those reluctant vegetarians too. You can make this and leave it to gently simmer in the Everhot slow oven too until you are ready to serve.

Ingredients

  • 4 tbsp vegetable oil
  • 1 tsp panch phoron (a blend of five spices)
  • 1 large dried red chilli
  • 2 large aubergines, cut into long 5cm slices
  • ¼ tsp ground turmeric
  • ¼ tsp chilli powder
  • 1 tsp salt
  • 1 tsp caster sugar
  • juice ¼ lemon
  • 250g chopped tomatoes
  • 1 tsp chopped coriander

Method

  1. Put the vegetable oil in a large frying pan on the hotplate. When the oil is hot, add the panch phoron and fry until they begin to crackle. If you think the pan is getting too hot move to the simmer plate as you don’t want to burn the spices.
  2. Add the red chilli and aubergines and, if you have not already, move to the simmer plate and partially cover. Cook gently for around 10 minutes or until the aubergines are browned and tender.
  3. Stir the ground turmeric, chilli powder, salt, sugar, lemon juice and tomatoes into the aubergine mixture and fry for a further six minutes until the oil has begun to split out of the tomatoes. Garnish with the chopped coriander and serve. I served this with a leftover turkey curry and sourdough flatbreads.

Share this post:

Share on TwitterShare on FacebookShare on PinterestShare on LinkedInShare on E-mail

Filed Under: Lunch, Recipes, Vegan, Vegetarian Tagged With: aubergine, chilli, coriander, turmeric

Previous Post: « Turkey, ham and leek pie
Next Post: Cardamom rooibus tea loaf »

Primary Sidebar

Welcome to Everything Everhot where I share my best tips and favourite recipes. Read More

  • Facebook
  • Instagram
  • Twitter

Categories

Basic Everhot Recipes

Baked lemon cheesecake

Baked lemon cheesecake

Blackberry and orange loaf

Spatchcock chicken with tarragon and lemon butter

Spatchcock chicken with lemon and tarragon butter

Shakshuka everhot style

Shakshuka everhot style

Moroccan style traybake chicken

Dogs love an Everhot

daschound norma
Everhot dog Norma – 10 weeks old

See an Everhot in action

https://www.youtube.com/watch?time_continue=1&v=lLiX5UQCi4M

Copyright © 2023 Everything Everhot | All rights reserved