Goan Spiced Aubergines Recipes

BRINJAL PICKLE

Steps:

• Put the aubergines in a colander over a bowl and sprinkle with a big pinch of salt. Mix and leave for 1 hour to drain the moisture, then squeeze out as much liquid as you can. Put all the paste ingredients into a blender or food processor and whizz to a smooth paste.
• Heat the oil in a lidded kadhai or wok over a medium heat. Fry the garlic for 1 minute. Add the curry leaves and the masala paste, and fry for 5 minutes, stirring. Add the sugar and stir until it dissolves. Add the drained aubergine and the chilli powder, and stir well. Season and fry for 4-5 minutes. Turn the heat down and simmer with a lid on for 20-25 minutes, stirring halfway, until the aubergine has cooked through and oil rises to the surface. Cool and decant into a sterilised jar. Chill for a week before opening.

WEST INDIAN SPICED AUBERGINE CURRY

Steps:

• Mix the dry spices and 1 tsp salt together in a bowl and set aside.
• Slice the aubergine into 1cm rounds, then score both sides of each round with the tip of a sharp knife. Rub with the spice mix until well coated (you should use all of the mix), then transfer to a board. Put 150ml water in the empty spice bowl with the tomato purée, chilli, ginger and sugar. Set aside.
• Heat the oil in a large non-stick frying pan over a medium heat and arrange the aubergine in the pan, overlapping the rounds if needed. Fry for 5 mins on each side, or until golden. Add the liquid mix from the bowl, bring to a simmer, cover and cook for 15-20 mins, turning the aubergine occasionally until it's cooked through. If it seems dry, you may need to add up to 100ml more water to make it saucier. Season.
• Scatter over the spring onions and coriander, and serve with rice, yogurt, roti and lime wedges for squeezing over.

GOAN SPICED AUBERGINES

Steps:

• Place the aubergine rounds on a sheet pan lined with paper towels, and sprinkle with salt. Cover the aubergine with paper towels, and place a heavy skillet over it to press out the excess moisture. Set the pan aside for 30 minutes, and then quickly rinse the aubergine rounds, and pat dry.
• Place the gram flour, rice flour, chile powder, ground cumin, ground coriander, and mango powder into a bowl. Season the mixture with salt, to taste.
• Gradually add the cold water in a thin stream, whisking continuously to form a batter with the consistency of single cream.
• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F or until a breadcrumb sizzles and turns brown when dropped into it.
• Dip the aubergine rounds into the batter one by one and carefully lower them into the hot oil in batches. Fry for 2 to 3 minutes on each side, or until crisp and golden-brown on both sides, and completely cooked through. Remove the aubergine rounds from the oil with a slotted spoon, and set aside to drain on a sheet pan lined with paper towels. Keep warm on a hot plate. Repeat the process with the remaining aubergines.
• Heat 1 tablespoon of the oil in a separate frying pan over a medium heat. When the oil is hot, add the curry leaves, if using, and fry for 1 to 2 minutes, or until crisp. Remove the leaves from the pan with a slotted spoon, and set aside on a sheet pan lined with paper towels, and then sprinkle with a pinch of salt.
• To serve, divide the spiced aubergines among six serving plates and garnish with the curry leaves.