Ricotta-stuffed Aubergines in a Spiced Tomato Sauce
  • 2-3
  • 8
  • 25
This dish is so absolutely delicious that once you make it, you feel like doing it again the following night. The combination of the cooked, meaty aubergines, ricotta with onions, herbs and a touch of green chilli all emboldened by this tomato sauce is a real taste sensation.
Punjabi Tomato Curry
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Ingredients
  • 1 The Spice Tailor Punjabi Tomato Curry
  • 2 tbs. vegetable oil
  • 1 medium-large aubergine, cut into thin 1cm slices
  • 2 tbs. single cream
  • Salt and freshly ground black pepper to taste

Filling:

  • 175g fresh ricotta
  • ½-¾ small red onion, finely chopped
  • 1 rounded tbs. shredded fresh mint
  • ½-1 tsp. small green chilli, finely chopped
Method
  1. Heat about one third of the oil in a large non-stick frying pan. Lightly salt the aubergine slices and add as many aubergine slices as will fit in the pan, cook over a moderate flame until golden brown on the underside and turn over and repeat, it takes around 3 minutes a side. Remove and place on a plate and repeat with the remaining slices until they are all cooked.
  2. Mix together all the ingredients for the filling; season with salt and pepper to taste.
  3. Pound together the spices in the spice packet, leaving out the chilli and the bay leaf.
  4. In the same frying pan, add the bay leaf, chilli, both sauces and garam masala; cook for 4-5m.
  5. In the meantime, place a tablespoon of filling about an inch from one of the thin edges of each slice of aubergine and carefully roll each up into a well stuffed log. Add to the sauce and simmer for another few minutes. Take off the heat and add the cream, shake the pan to mix in and serve hot with rice, crusty buttered bread or a salad.
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