Aubergine and Mushrooms
Quite okay veggie dish.
Ingredients
For
two:
1 large aubergine
200 g champignons
1 tbsp oil
1 tsp mustard seeds
5 spring onions, chopped
2 gloves garlic, crushed
1 fresh red chili, chopped
1/2 tsp chilli powder
1/2 tsp salt
1/2 tsp turmeric
1 tsp cumin (jeera)
1 tsp coriander
200 g crushed tomatoes
1 tbsp fresh coriander leaves
Instructions
1. Heat the oven to +200C. Keep the aubergine in the oven for
40 minutes. Take it out from the oven and cut into 2 cm pieces.
2.
Cut the mushrooms into two or four pieces, if they big.
3.
Heat the oil in a pan. Fry the mustard seeds until they begin
to crackle.
4.
Add the spring onions, garlic, fresh chilli and mushrooms. Fry
for a few minutes stirring all the time.
5.
Add the ground spices and fry for another two minutes. Add a
drop of water if needed.
6.
Add the crushed tomateos and cook for five minutes.
7.
Add the sliced aubergine and fry for another five minutes, until
the mushrooms are cooked and the sauce thickened.
8.
Add the fresh coriander and stir.
9.
Serve with basmati rice.
