Stuffed Curried Aubergines 🍆

Instructions

Preheat the oven to 190ºC, pop the garlic, onion, ginger and coriander into a food processor and pulse to form a fine paste.

In a frying pan, heat two tablespoons of oil and fry the Madras Curry Powder until fragrant (30 seconds - 1 minute). Add the paste and cook until soft, stirring constantly. Add the lentils followed by the coconut milk and season with salt. Bring to a boil then simmer until the lentils absorb the milk and are tender.

Stir in the peanut butter, mango chutney and tamarind paste, season with salt and pepper followed by a splash of water if needed.

Leaving them intact at the stalk, prick the whole aubergines all over with a fork, cut in half lengthways and stuff them generously with the curried mixture then arrange them onto a baking tray.

Cover with foil and place in the oven for 40 minutes, remove the foil halfway. When there's only 5 minutes left, top with sliced cherry tomatoes.

Remove from the oven, season with fresh basil and serve with fluffy rice, poppadoms and yoghurt.