Ingredients:
4 large aubergines (eggplants)
1 tbsp tomato purée
250ml (1 cup) plain yoghurt
1 tbsp peanut butter
1 garlic clove, peeled, de-germed and minced
juice of 2 small lemons
1 green bell pepper
2 tomatoes
Vegetable Oil, for frying
Salt and freshly-ground black pepper
Fresh coriander
Method:
Peel the aubergines, then cut the into small cubes. Heat 6 tbsp vegetable oil in a large frying pan. When hot, add the aubergine (eggplant) pieces and fry for about 25 minutes, over medium heat, stirring often. The aubergines should be golden and tender. Remove from the pan with a slotted spoon and set aside to cool.
Wash and core the bell pepper then dice the flesh. Blanch, peel, de-seed and chop the tomatoes.
Combine the tomato purée, yoghurt and peanut butter in a bowl and whisk well to combine. Mix together the minced garlic with the lemon juice then stir in the tomatoes and bell pepper pieces.
Mix the aubergine with the lemon juice mixture. Now stir this into the tomato purée, yoghurt and peanut butter mixture. Season to taste with salt and black pepper. Chill in the refrigerator for at least 2 hours before serving.
Garnish with the chopped coriander leaves (cilantro) and serve.
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