serves
6
prep
20 minutes
cook
55 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
55
minutes
difficulty
Easy
level
Stream free On Demand
Ep 5
episode • Jamie's Ultimate Veg • cooking • 45m
G
episode • Jamie's Ultimate Veg • cooking • 45m
G
Ingredients
- 1 onion
- 4 cloves garlic
- 4 cm piece ginger
- ½ bunch fresh coriander (15 g)
- 2 fresh red chillies
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp fenugreek seeds
- 1 big handful fresh curry leaves
- Groundnut oil (peanut oil)
- 2 tbsp crunchy peanut butter
- 3 tsp mango chutney
- 1½ tbsp tamarind paste
- 12 finger eggplant (aubergines) (800 g total)
- 1 400 g tin light coconut milk
- 250 g ripe mixed-colour cherry tomatoes
Instructions
- Preheat the oven to 190ºC (375ºF/gas 5).
- Peel the onion, garlic and ginger, place in a food processor with the coriander stalks and chillies (de-seed if you like), and whiz to a fine paste. Put the spices and curry leaves into a 25 cm x 35 cm roasting tray on a low heat with 1½ tablespoons of oil and fry for 1 minute, or until smelling fantastic, stirring constantly. Tip in the paste and cook for 5 minutes, or until softened, stirring regularly.
- Stir in the peanut butter, mango chutney and tamarind paste, season with a good pinch of sea salt and black pepper, then scrape into a bowl, adding a splash of water to loosen to a paste, if needed.
- Leaving them intact at the stalk, cut the eggplants (aubergines) into quarters lengthways, rub and stuff them generously with all the paste, then arrange them in the tray (if using regular aubergines, simply trim then cut into 1 cm-thick rounds and sandwich the paste between them). Place the tray on a medium heat and fry for 5 minutes, turning halfway. Add the coconut milk, roughly chop and sprinkle over the tomatoes, season well with salt and pepper, and bring to the boil.
- Cover with tin foil and roast for 40 minutes, or until thickened and reduced, removing the foil halfway. Season to perfection and scatter over the coriander leaves.
- Always good with fluffy rice, pappadams, yoghurt and extra fresh coriander.
Note
Delicious and convenient made in advance and reheated when you need it – loosen with a splash of water, if needed.
This recipe is an edited extract from Veg by Jamie Oliver (Penguin Random House). Recipe © Jamie Oliver Enterprises Limited 2019. This recipe appears in the TV series Jamie’s Ultimate Veg.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ep 5
