Aubergine Curry

Silly as it sounds, I was curious about what aubergines taste like. I've never tried them before. So, I bought one and then had to think of something to do with it lol. I ended up watching Come Dine and it was the vegan one, where the woman cooks an aubergine curry. The one I made isn't the same but I think it worked well...

Oh, and my verdict on aubergines... They are okay. With the skin removed, they can form a good pulp which makes a good thick curry. :)

1 large aubergine, skin removed and chopped into 1.5cm cubes
1 tin of tomatoes, chopped
1 onion, diced
2 garlic cloves, diced
1/2tsp ground ginger
1tsp coriander
1tsp turmeric
1tsp cumin
1tsp curry powder
1 dried chilli
200ml coconut milk
oil [I used ginger and sesame oil]


Fry the onions and garlic until softened. Add the spices. Cook for a few minutes.

Add the aubergine and coat in the mixture. Add the tomatoes [and the juice]. Stir well and cook for a few minutes on a medium heat.

Add the coconut milk and stir. Reduce the heat and cover.


Cook on a low heat for around 30 minutes, until the aubergine is soft. Then pulp the aubergines with the back of a fork and ensure everything is well mixed.

Serve over rice.