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Aubergine Curry Recipe - Serves 4
 
Taste Rating = 7.5     Heat Rating = Medium to Hot
 
Ingredients
500g (1 lb) aubergines
2 tablespoons (30ml) oil
6 black peppercorns
4 cloves
2.5cm piece fresh cinnamon
1 teaspoon (5ml) turmeric powder
1 teaspoon (5ml) cumin powder
1 teaspoon (5ml) coriander powder
1/2 teaspoon (2.5ml) chilli powder
3 chopped tomatoes
2 teaspoons (10ml) lemon juice
2 tablespoons fresh coriander, chopped
Method
Cut the aubergines into bite-sized cubes and soak in cold water for 30 minutes
Heat the oil over a medium heat and fry the peppercorns, cloves, cinnamon, turmeric, cumin, coriander powder and chilli powder for 2 minutes
Drain and dry the aubergines
Add the drained aubergines and the tomatoes to the frying pan
Stir for 5 minutes and then add the lemon juice
Cover and cook slowly until simmering
Simmer for 10 minutes, stirring occasionally - add 1/4 cup (2 fl oz) of hot water if the curry dries out too much
Serve hot on a bed of rice, garnished with the coriander

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Recipe submitted by Simon on 12 April 2007

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