Aubergine, Tomato and Chilli Curry

cook 30 mins
Tags: Spicey
  • 2 large aubergines
  • 100 ml (3 1/2 fl oz) vegetable oil
  • 2 onions, very thinly sliced
  • 6 garlic cloves, finely chopped
  • 3 teaspoons peeled and grated finely chopped fresh root ginger
  • 2 red chillies, deseeded and thinly sliced
  • 200 g (7 oz) canned chopped tomatoes
  • 6 kaffir lime leaves
  • 1 tablespoon kecap manis (thick soy sauce)
  • 2 tablespoons dark soy sauce
  • 1 teaspoon soft light brown sugar
  • juice of 1 lime
  • small handful of chopped coriander leaves
  • 2 tablespoons chopped roasted peanuts
  • steamed rice or rice noodles, to serve
  • Cut the aubergines into finger-thick batons. Reserve 1 tablespoon of the oil, then heat the remaining oil in a large frying pan, add the aubergines and fry over a medium heat, stirring occasionally, for 5–6 minutes or until lightly browned. Remove with a slotted spoon and drain on kitchen paper.
  • Heat the reserved oil in the pan, add the onions and garlic and cook over a medium heat, stirring occasionally, for 6–7 minutes until softened and lightly browned. Add the ginger, red chillies, tomatoes and lime leaves and cook for 2–3 minutes, stirring frequently. Return the aubergines to the pan with a splash of water and simmer gently for 2–3 minutes.
  • Remove from the heat and stir in the kecap manis, soy sauce, sugar, lime juice and chopped coriander.
  • Spoon into warm bowls, sprinkle over the chopped peanuts and serve with steamed rice or rice noodles.
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