Aubergine & tomato rogan josh

Name: Aubergine & tomato rogan josh
Total time: 45 min
Yield: 2
Ingredients: 1 large aubergine (300g); 1 lemon optional; 2 big handfuls of mixed ripe tomatoes (600g); 1 handful of shelled pistachios (30g); 1 bunch of fresh coriander (30g); olive oil; 2 heaped teaspoons Patak’s rogan josh spice paste

With pistachio crumb topping

“Just a handful of ingredients is all it takes to rustle up the most beautiful vegetable curry. All you need is a good, firm aubergine, super-ripe tomatoes, crunchy pistachios, curry paste and some fresh coriander. It’s delicious on its own with rice or poppadoms, but I also love to serve it with a bit of roast chicken or fish. Happy days – what a dish! ”

Serves 2

Cooks In45 minutes

DifficultyNot too tricky

Vegetables Curry Tomato Healthy vegetarian recipes

Nutrition per serving

Calories 150 8%
Fat 7.4g 11%
Saturates 1g 5%
Sugars 14.5g 16%
Salt 1.1g 18%
Protein 5.4g 11%
Carbs 15.9g 6%
Fibre 4.6g -

Of an adult's reference intake

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Ingredients

1 large aubergine , (300g)
1 lemon , optional
2 big handfuls of mixed ripe tomatoes , (600g)
1 handful of shelled pistachios , (30g)
1 bunch of fresh coriander , (30g)
olive oil
2 heaped teaspoons Patak’s rogan josh spice paste

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Method

Preheat the oven to 180°C/350°F/gas 4.
Cut off and discard the aubergine stalk, then slice lengthways in half. Score a criss-cross pattern in the flesh of each half with a sharp knife. Halve the lemon (if using) and rub it over the aubergine flesh – this will stop it discolouring.
Pour ½ a wine glass of water into a lidded pan on a medium-low heat. Put the aubergine into the pan, , skin-side down, and pop the lid on. Leave to steam for about 8 minutes, or until the pan is almost dry and the aubergine is starting to open up.
Chop your tomatoes, halving or quartering the larger ones and leaving any small ones whole.
Pound the pistachios to a crumb in a pestle and mortar, leaving a few bigger chunks for texture. Chop the coriander stalks, reserving the leaves for later.
When the aubergine water has almost disappeared, add a little oil to the pan and push the aubergines flat with a spatula to crisp up the skin.
Add the spice paste to one side of the pan, fry it off a little, then add the coriander stalks and tomatoes, gently turning to coat in the paste. Turn the aubergine halves over and give the pan a little shake. Scatter over the pistachios, then transfer to the oven, uncovered, for 20 to 25 minutes, or until bubbling and golden. Serve scattered with the reserved coriander leaves.