Recipe Ingredient
- 3 purple aubergines, halved
- For filling:
- 50g carrots, diced
- 100g tomatoes, diced
- 50g peas
- 1/2 Bombay onion, diced
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- Ground black pepper
- 1 to 2 tbsp oil
- 1/2 tsp curry powder
- 1/2 tsp pepper
- 1/4 tsp salt, or to taste
- Pinch of sugar, or to taste
- 1/4 tsp chicken stock granules
Instructions
- Wash aubergines and cut into halves. Scoop out the pulp from all the aubergine halves. Place the pulp in a saucepan, add 1/4 tsp salt and partially cook before draining.
- Heat oil in a wok and fry onions, garlic and ginger until fragrant and brown. Add carrots and cooked aubergine pulp.
- Stir-fry for two to three minutes, then mix in tomatoes. Simmer until vegetables are tender. Add seasoning and peas and cook for one to two minutes. Dish out.
- Stuff aubergine halves with filling ingredients. Sprinkle with ground black pepper. Bake in preheated oven at 170°C for 20 minutes or until aubergines turn soft. Serve immediately.
