Aubergine Coconut Harissa
Serves: 1-2 Prep & Cook 20-30 mins.
INGREDIENTS:
- 1 small aubergine (around 250g)
- ½ to 1 small onion (around 100g in total)
- 3 tsp oil for frying (not olive oil)
- 1 medium-large ripe tomato
- 1/2 tsp salt
- 200 ml water
- 75ml coconut milk or 50ml coconut cream
- ½ tsp mustard seeds
- 3-4 curry leaves
- fresh coriander leaves to garnish
Spice Mix:
- 1-2 tsp harissa paste (depends on how spicy you like your food)
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
METHOD:
- In a bowl, mix the coconut cream or milk with 100 ml water then add the spices, give the mix a quick stir and put to one side. Do not add the mustard seeds or curry leaves at this point.
- Cut the aubergine into medium-small cubes (around 2 cm/1 inch).
- To prevent browning, soak the aubergine slices in a bowl of cold water and leave while preparing the rest of the dish.
- Chop the tomato–you could peel it. I find with ripe tomatoes that it is not necessary.
- Chop the onion.
- In a saucepan, heat the oil on a medium-high heat and fry the mustard seeds until they start to pop (cover the pan as you do this).
- Reduce the heat to medium, add the onions and fry until the onions are soft and start to turn brown.
- Then, add the coconut and spice mix, plus the curry leaves, stir, cover and bring to a simmer.
- Now, add the tomatoes, stir, cover and simmer for 5 minutes.
- Drain the aubergines.
- Then add the salt and drained aubergines, stir, cover and continue to simmer for around 10 minutes – until the aubergines are soft.
- Stir occasionally. The dish is quite ‘dry’ but if you want more sauce or think the dish will burn in the pan, add another 100 ml of water as it is simmering.
- Once the aubergines are soft, remove the cover and allow to simmer so the sauce thickens and reduces.
- Serve–sprinkle on torn coriander leaves.
