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Cook
40m
Ingredients
Method
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Step 1
Add 1 tbsp of olive oil to a shallow, wide-bottomed casserole pan and set over a medium heat. Once hot, add 2 chopped aubergines and cook for around 8 minutes, stirring often, or until the aubergine is golden all over. You can add a splash more oil here, or a little water if you want if the aubergine are looking dry. They are sponges so can soak up too much oil so you need to be careful but you don't want them dry. It depends slightly on the size of the aubergine. Remove from the pan and tip into a bowl. Set aside.
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For
2
M
I
2
tbsp
Olive oil
2
Aubergines, cut into chunks
1
Onion, thinly sliced
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Fresh herbs: if you aren’t a fan of coriander, you can use roughly chopped parsley. Finely sliced chives or spring onions also work well.
Spice: the harissa makes this fairly fiery. If you prefer a milder curry, start with 1-2 tbsp. You can always add more, it is harder to take away. If you taste it at the end and feel you have added too much, add a squeeze more lime and/or serve with dollops of yoghurt.
If you want to double the recipe: double everything and continue.
What to do with leftovers: Pour into a tupperware or bowl. Leave to cool completely before covering and chilling for up to 3 days. To reheat, place on the hob over medium heat or in the microwave until piping hot.
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D
Dinner Tonight Reader
4 months ago
I made this and it’s delicious! But very oily…is it meant to be like that?!
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D
Dinner Tonight Reader
4 months ago
Thank you! I did use belazu Harissa which is oily…love your recipes!
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Margie
4 months ago
Oh this is a good catch and thank you for leaving a comment. It slightly depends on how big your aubergines are as they vary a lot and also how thirsty they are.They can soak up a lot of oil. I will adjust the quantities as I think better to err on the side of less, thank you! xx
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Cook
40m
Ingredients
Method
Turn cooking mode on
Step 1
Add 1 tbsp of olive oil to a shallow, wide-bottomed casserole pan and set over a medium heat. Once hot, add 2 chopped aubergines and cook for around 8 minutes, stirring often, or until the aubergine is golden all over. You can add a splash more oil here, or a little water if you want if the aubergine are looking dry. They are sponges so can soak up too much oil so you need to be careful but you don't want them dry. It depends slightly on the size of the aubergine. Remove from the pan and tip into a bowl. Set aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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For
2
M
I
2
tbsp
Olive oil
2
Aubergines, cut into chunks
1
Onion, thinly sliced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Fresh herbs: if you aren’t a fan of coriander, you can use roughly chopped parsley. Finely sliced chives or spring onions also work well.
Spice: the harissa makes this fairly fiery. If you prefer a milder curry, start with 1-2 tbsp. You can always add more, it is harder to take away. If you taste it at the end and feel you have added too much, add a squeeze more lime and/or serve with dollops of yoghurt.
If you want to double the recipe: double everything and continue.
What to do with leftovers: Pour into a tupperware or bowl. Leave to cool completely before covering and chilling for up to 3 days. To reheat, place on the hob over medium heat or in the microwave until piping hot.
Only visible to you
Made it?
Cancel
D
Dinner Tonight Reader
4 months ago
I made this and it’s delicious! But very oily…is it meant to be like that?!
Like
Reply
Cancel
D
Dinner Tonight Reader
4 months ago
Thank you! I did use belazu Harissa which is oily…love your recipes!
Like
Reply
Cancel
Margie
4 months ago
Oh this is a good catch and thank you for leaving a comment. It slightly depends on how big your aubergines are as they vary a lot and also how thirsty they are.They can soak up a lot of oil. I will adjust the quantities as I think better to err on the side of less, thank you! xx
Like
Reply
Cancel
