Brinjal Bhaji

• servings: 2 personen

Ingredients

• 2 aubergines

• 1 witte ui

• Bakje verse koriander

• 1 of 2 rode pepers (maar chillivlokken kan ook)

• 4 teentjes knoflook

• 1 eetlepel garam masala of curry poeder

• 1 theelepel komijn

• 1/2 theelepel kurkuma

• 1 klein potje tomatenpuree

• 1 blik tomatenblokjes

• 2 or 4 naans

• Optioneel: rijst

Directions

Dice aubergine, place in a large bowl and drizzle with olive oil, stir through to coat. Spread aubergine in a roasting tin and season with salt and pepper. Place in preheated oven (at 200 °C) for 15 minutes.

Meanwhile, heat oil in a pan over medium - low heat. Add onions, cook for 5 minutes until softened stirring often.

Separate the coriander leaves from the stalks, save the leaves for garnishing, and chop stems for cooking.

Once the onions are soft and golden add coriander stalks, garlic and chilli stir fry for 2 minutes.

Stir in the spices, and fry for a few seconds. - 1 tablespoon Curry Powder, 1 teaspoon Cumin, ½ teaspoon Turmeric

Next add tomato puree and stir into a curry paste. Add chopped tomatoes. Taste and add some sugar if you like a sweeter sauce.

Once cooked, add roasted aubergines to the sauce, stir and bring to a boil for a few seconds.

Simmer for 10 minutes uncovered until the sauce has thickened. Serve with coriander leaves sprinkled on top.

Bake the Naanbreads accordingly.