Sweet colours of Aubergine

Aubergine or Eggplant as its otherwise known is an extremely versatile 'fruit'. The eggplant is part of the nightshade family and is closely related to the tomato and potato.

Eggplants contains small soft seeds which are edible but are a little bitter in taste. Once cooked, the seeds become tender (& less bitter) and you end up with a soft consistency. Eggplant absorbs oil and sauces quickly, making it extremely rich in flavour.

As the eggplant acts like a sponge, this Eggplant & chick pea curry is soft and subtle in texture. Mixed with roasted cherry tomatoes, this curry sweet and tangy in flavour.

Ingredients

1 tbsp coconut oil

1 tsp sumac

2 tsp cumin ground

2 tsp coriander ground

1 tsp Herbies Brazil spice mix

1/2 tsp chilli flakes

1 onion, diced

1 garlic, chopped

1 medium aubergine, diced

20 cherry tomatoes, roasted

1/2 cauliflower, diced

270ml coconut milk

1/2 cup vegetable stock

400g can chickpeas

Method

In a medium saucepan, heat the oil and fry the spices for 1 minute. Add the onion and garlic and fry for 2-3 minutes, stirring constantly.

Stir through the aubergine and cherry tomatoes and mix well. Add the coconut milk and vegetable stock. Bring the mixture to the boil then reduce heat and simmer for 10 minutes before adding the chickpeas.

Cook on a low simmer for a further 10 minutes.

Serve with brown rice and tofutti sour cream.

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