Dish of the Day
Here’s the next in a series of simple tasty recipes which have been whipped up and presented to you by your Chef Lecturing Colleagues here at Forth Valley College.
This is Mandy Fraser’s Roast Aubergine and Chick Pea Curry recipe.
If you have a go at making Mandy’s recipe, take a wee selfie with your finished dish and send it through to us on marketing@forthvalley.ac.uk
Ingredients -
Serves 4
2 Large aubergines or 5-6 small ones, cut into wedges
1 Red onion, sliced
1Tsp Ginger, grated
4cloves Garlic, grated
1 Chilli, finely diced
2Tbsp Harissa Paste
1Tsp Paprika
1Tsp Cinnamon
2Tbsp Tomato puree
100mls Orange Juice
400mls Passata
200mls Water
1Tin Chick peas, drained
100mls Oil
Salt and Black Pepper
Garnish –
Lime Wedges
Avocado Slices
Coriander
Pomegranate Seeds
Boiled or Fried Rice
Method –
1.Place oil into a pan and warm.
2. Add in the red onion and caramelise. Then add in the aubergine, garlic, ginger and chili and cook for 2-3 minutes.
3. Add in the rest of ingredients and mix well.
4. Bring to the boil and reduce to a simmer and cook on top of the cooker for 30-40 minutes, or for less hassle transfer to an oven proof dish and cover with a lid or tin foil and cook for 30-40 minutes in the oven.
5. Once removed from the oven season and serve topped with lime wedges, avocado, pomegranate seeds and chopped coriander and a side portion of rice.
