serves 4-6

Aubergine Masala

Aubergine Masala


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


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. 

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