> Skip to content

Recipe  •  13 December 2019

 

Stuffed curried aubergines

With spiced tamarind & peanut sauce, fresh coriander.

As seen on Jamie's Ultimate Veg on Channel 10.

SERVES 6

1 HOUR 15 MINUTES

INGREDIENTS

  • 1 onion
  • 4 cloves of garlic
  • 4cm piece of ginger
  • ½ a bunch of fresh coriander (15g)
  • 2 fresh red chillies
  • 1 teaspoon each cumin seeds, mustard seeds, ground turmeric, garam masala, fenugreek seeds
  • 1 big handful of fresh curry leaves
  • groundnut oil
  • 2 heaped tablespoons crunchy peanut butter
  • 1 tablespoon mango chutney
  • 2 tablespoons tamarind paste
  • 12 finger aubergines (800g total)
  • 1 x 400g tin of light coconut milk
  • 250g ripe mixed-colour cherry tomatoes

METHOD

Preheat the oven to 190ºC/375ºF/gas 5. Peel the onion, garlic and ginger, place in a food processor with the coriander stalks and chillies (deseed if you like), and whiz to a fine paste. Put the spices and curry leaves into a 25cm x 35cm roasting tray on a low heat with 2 tablespoons of oil and fry for 1 minute, or until smelling fantastic, stirring constantly. Tip in the paste and cook for 5 minutes, or until softened, stirring regularly. Stir in the peanut butter, mango chutney and tamarind paste, season with a good pinch of sea salt and black pepper, then scrape into a bowl, adding a splash of water to loosen to a paste, if needed.

Leaving them intact at the stalk, cut the aubergines into quarters lengthways, rub and stuff them generously with all the paste, then arrange them in the tray (if using regular aubergines, simply trim then cut into 1cm-thick rounds and sandwich the paste between them). Place the tray on a medium heat and fry for 5 minutes, turning halfway. Add the coconut milk, roughly chop and sprinkle over the tomatoes, season well with salt and pepper, and bring to the boil. Cover with tin foil and roast for 40 minutes, or until thickened and reduced, removing the foil halfway. Season to perfection and scatter over the coriander leaves.

Always good with fluffy rice, poppadoms, yoghurt and extra fresh chilli.

 

Delicious and convenient made in advance and reheated when you need it – loosen with a splash of water, if needed.

 

ENERGY: 221kcal

FAT: 15.2

SAT FAT: 5.6g

PROTEIN: 6.7g

CARBS: 15.9g

SUGARS: 12.9g

SALT: 0.9g

FIBRE: 2.3g

 

© JAMIE OLIVER ENTERPRISES LTD (2019 VEG) PHOTOGRAPHER: DAVID LOFTUS.

 


Veg Jamie Oliver

Brilliantly easy, healthy, flavour-packed, accessible and affordable veg recipes.

Buy now
Buy now

More features

See all recipes
Recipe
Allotment cottage pie

With root veg, porcini mushrooms, marmite & crispy rosemary.

Recipe
Angry bean salad

With warm arrabbiata dressing, chilled baby mozzarella and fresh mint.

Recipe
Veggie pad thai

Jamie Oliver's Veggie Pad Thai is a yummy mix of crispy fried eggs, special tamarind & tofu sauce, with a peanut sprinkle.

Recipe
Roasted tomato risotto

Tomato, sweet fennel, crispy thyme, garlic, vermouth and parmesan combine in this delicious risotto recipe from Veg. 

Recipe
Brilliant bhaji burger

With coriander yoghurt, mango chutney, and crunchy poppadom sprinkle. 

Recipe
Greens mac ’n’ cheese

This Mac ’N’ Cheese is a tasty combination of leek, broccoli & spinach, with a toasted almond topping.

Recipe
Amazing veggie chilli

Comforting black rice, zingy crunchy salsa and chilli-rippled yoghurt combine with a delicious veggie chilli for an epic dinner!

Recipe
Tangerine dream cake

A pleasure to make, this cake is joyous served with a cup of tea.

Recipe
Jam jar prawn cocktails

With cocktail sauce, avo, tomatoes & crispy pancetta crumbs.

Recipe
My kinda butter chicken

With fragrant spices, tomatoes, cashew butter and yoghurt.

Recipe
Easiest broccoli quiche

With red pesto-layered filo, Cheddar and cottage cheese.

Recipe
Crispy salmon tacos

With cajun spice, mango, sweet cherry tomatoes and lime.

Looking for more recipes?

See all recipes