This delicious, vegetarian recipe is from ‘Mandalay’ by Mimi Aye.
Serves 4.
Ingredients
2 aubergines, cut into thick slices
1 brown onions, finely chopped
400g chopped tomatoes
2 green chillies, finely chopped
1 tbsp crunchy peanut butter
handful fresh coriander leaves, finely chopped
1 tsp salt
1 tsp turmeric powder
1 tsp sugar
1 tsp paprika
1 cube vegetable stock
150ml ground nut/ sunflower oil
Method
– In a large bowl, mix the chopped tomatoes, onion, green chillies, peanut butter, coriander, salt, turmeric powder, sugar, paprika, vegetable stock, and oil.
– Add the aubergine slices and mix well.
– Heat a large frying pan and add all of the mixture to the pan. Cover and cook on high heat for 10 minutes.
– Then, stir the aubergine to ensure that each piece gets a bit of colour. Cover and cook on medium heat for 15 minutes.
– Stir again. Cook on low heat without the lid for 1 hour.
Time to serve!