Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. It’s also freezable if you need a quick midweek fix Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out.
This of course begs the question “How to cook aubergine on the stove?”
I discovered heat 1 tablespoon of olive oil in a frying pan over a medium–high heat. Add the aubergine and fry in batches for 3–5 minutes on each side, until golden brown. If the pan is looking dry, add more oil. Remove from the pan and drain on kitchen paper to remove any excess oil. Scatter with parsley and drizzle with Greek yoghurt, if using.
Aubergine curry is a quick recipe – perfect for those evenings when you want some tasty comfort food and you want it NOW! This amazing aubergine curry (or eggplant curry) is quick, vegan and soooo tasty. Brought to you by the kings of curry. Cook rice according to packet instructions. Cut the aubergine into small cubes.
The chosen answer is cook rice according to packet instructions. Cut the aubergine into small cubes . Fry in a large pan with the olive oil on high heat for 3-4 minutes. Stir well so it doesn’t burn. In the meantime dice the onion and throw it in too. Put it back to a medium heat and cook for 5-6 minutes. Crush or dice the garlic.
How do you cook aubergines?
Slice the aubergine and brush with olive oil on both sides. Slice it in 1/2 inch (1.25 cm) slices, or however your recipe calls for. Sprinkle with salt and pepper to taste . You can also add any other spices you’d like to accompany the aubergine, too. If you’d like, coat the aubergine slices in breadcrumbs and Parmesan cheese.
Put 150ml water in the empty spice bowl with the tomato purée, chilli, ginger and sugar., and set aside. Heat the oil in a large non-stick frying pan over a medium heat and arrange the aubergine in the pan, overlapping the rounds if needed .
This is what we discovered. To make the fried aubergine, cut the stalks off the aubergines and cut into 1cm/½in slices. Brush each aubergine slice with olive oil on both sides and season with salt and pepper. Heat 1 tablespoon of olive oil in a frying pan over a medium–high heat. Add the aubergine and fry in batches for 3–5 minutes on each side, until golden brown.
Put the aubergines, flesh-side down, in a grill pan or baking tray and grill for 10–12 minutes, until leathery and soft. Turn the aubergines over and grill for a further 5 minutes .
You can salt your aubergine before cooking (or sprinkle with some Herbamare seasoning salt). Whilst this isn’t essential, it does reduce the bitter taste. You can also add pepper and/or herbs. If salting, place your slices or cubes on a plate or paper towel and sprinkle both sides.
What can I do with aubergine?
The aubergine is now good to be added to a salad or a stir fry, or even eaten alone with your dipping sauce of choice. It can even be kept for later as part of a soup or stew. Did you make this recipe? Can I boil aubergine ? Cut them in small chunks without peeling the skin, and put them in boiling water with salt.
It can even be kept for later as part of a soup or stew . Did you make this recipe? Can I boil aubergine? Cut them in small chunks without peeling the skin, and put them in boiling water with salt. Cook them until they are done, 10 minutes or less. What shape are aubergines?
How do you cut an aubergine so it doesn’t stick?
Peel the aubergine, if desired, and cut into 1/2-inch slices . You can also halve small aubergines lengthwise instead of slicing vertically. Brush slices on all sides generously with olive oil, melted butter, or cooking oil. This adds flavor and keeps them from sticking to the grill rack, too.