Bajan Aubergine Curry is a traditional Bajan (from Barbados) recipe the classic vegetarian curry of aubergine (eggplant) in a lightly-spiced tomato base. The full recipe is presented here and I hope you enjoy this classic Bajan version of: Bajan Aubergine Curry.
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Ingredients:
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
1 aubergine, sliced into 1cm thick rounds and scored.
2 tbsp tomato purée
½ green chilli, chopped
1cm piece of ginger, peeled and chopped
2 tsp sugar
1 tbsp oil
3 spring onions, chopped
½ bunch of coriander, chopped
Cooked rice or roti, to serve
Method:
Place the dry spices in a bowl and mix with 1 tsp salt. Take the aubergine rounds and rub all over with the spice mix.
Pour 150ml of warm into the spice bowl and blend with the tomato purée, chilli, sugar, and ginger. Set aside.
Heat the oil in a frying pan and fry the aubergine slices for 5 mins on each side or until golden. Add the liquid from the bowl, bring to a simmer and cook for 20 mins, turning the aubergines occasionally.
Add a splash more water if it starts looking dry. Season well, turn into a warmed serving bowl then scatter with spring onions and coriander and serve with rice and/or roti.