serves 4-6
Aubergine Masala
Ingredients:
30ml vegetable oil
2 small or one large aubergine, diced
3 onions sliced.
2 medium fresh tomato, quartered
½ tsp fresh green chilli, finely chopped
½ tsp salt, or to taste
½ tsp sugar
1 tsp red chilli powder
¼ tsp turmeric powder
1/2 tsp cumin powder
1 tsp dried fenugreek leaves
1 tsp ginger paste
1 tsp garlic paste
1 tbsp fresh coriander, chopped
6 skinned almonds, ground to a paste with a little water
200ml tomato passata
200ml water
Sliced ginger and fresh coriander, to serve
Method:
Set your Crock-Pot to high (Recommended) (for 2-3 hour cooking) or low (for 4-6)
Using the inner aluminium pot of the Crock-Pot, fry the onions in a little oil add the spices and fry for 3 mins then add the aubergine and then add all the tomatoes. When they are hot transfer to the Crock-Pot add the rest of the ingredients
Serve with some basmati rice and your condiments of choice.