Aubergine curry with fresh tomato & coriander

Latest comments and suggestions

Results 1-20

• struth

  08 August 2008

  struth commented on this recipe

  Haven't tried this yet, but I never fry aubergines as they take up too much oil. Instead, I spray or brush with olive oil, sprinkle with a little salt and bake in the oven till starting to brown. Much nicer and much lighter! I do this with all my aubergine recipes.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kcikingkatie

  08 August 2008

  kcikingkatie commented on this recipe

  ooo - i like the aubergine tip! Anything aubergine-related i cook always finishes off a bottle of olive oil :S

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• goodgrub

  08 August 2008

  goodgrub commented on this recipe

  what are nigella seeds, and what could i use as an alternative?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Geri

  08 August 2008

  Geri commented on this recipe

  They are described as 'black cumin' in Wikopedia and are said to taste a bit like oregano and have a bitterness about them. You could use a mix of cumin and mustard seed, I would imagine if you can't find them in your local Indian deli.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Claire Oliphant

  14 August 2008

  Claire Oliphant rated and commented on this recipe

  

  Great healthy meal but needed to up the quantities

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mazza

  16 August 2008

  Mazza commented on this recipe

  Going back to aubergines - I tend to brush mine with olive oil then grill for a few minutes on each side until browned

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bobby's Banquet

  21 August 2008

  Bobby's Banquet rated and commented on this recipe

  

  Great dish, easy on the sauce so the yoghurt (or creme fraise) is needed for the naan. I had a bit of basmati rice with mine too. My one tip would be to get the tomatoes in with the aubergines whilst they are cooking as mine took a while to burst and by then the aubergine was pretty frazzled!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rog

  04 September 2008

  Rog rated and commented on this recipe

  

  I thought this was a reasonable dish, but not an outstanding one. If I cook it again, I'll increase the amount of spices that I include. For the Nigella seeds, I used Kalonji Black Onion Seeds (Bart Spices - from any supermarket) which come from a plant called Nigella sativa.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Philippa

  23 September 2008

  Philippa rated and commented on this recipe

  

  I did the aubergines in the oven as suggested and it was good. I also agree about popping the tomatoes in a bit earlier so they have time to burst. To stop the aubergines burning I stuck in some veg stock in which made it a bit more moist (but maybe a bit more mushy?) I served this as one part of a big vegitarian meal (flat bread, dhal, salad, asian potatoes) which was lovely, I don't know how interesting it would have been on it's own. I'd think about putting a squeeze of lime over it next time but I do like sour food!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sue stabb

  17 January 2009

  sue stabb rated and commented on this recipe

  

  Tried this it was really good, I added a liitle ginger to spice it up bit will certainly cook this again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Recipes

  13 May 2009

  Recipes rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• rb

  16 August 2009

  rb rated and commented on this recipe

  

  This was nice but I think there are some definite tweaks required to the method! If I made this again I would fry the onions first then remove. Then heat up oil so that it was smoking and fry the seeds and spices so they "popped", then add back the onions and grilled aubergine with a handful of cherry tomatoes and a carton of chopped tomatoes and garlic! Much better to enhance the flavour of the spices!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Netty

  30 August 2009

  Netty commented on this recipe

  I changed the aubergine for courgette and added sweet potato. Great lunchtime meal

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vanessa NZ

  25 March 2010

  Vanessa NZ rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Binki

  01 October 2010

  Binki rated and commented on this recipe

  

  The receipe is easy to prepare and make. However, I personally think it lacks a bit of taste as a main dish. May be good vegetable side dish.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Michele

  02 October 2010

  Michele commented on this recipe

  I used my new actifry to cook this recipe. I put the onions and aubergine in at the beginning, popped the spices as someone else suggested and added the tomato after 10 mins and let it cook for another 20. The veg was really tasty, but it wasn't spicy enough. I will play around until I get it right.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• elinb

  24 August 2011

  elinb commented on this recipe

  I recently managed to convince the chef of a local Greek restaurant to give me the recipe for his aubergine Imam. Defo worth a try, I love it!: http://elin-journal.blogspot.com/2011/03/aubergine-imam.html

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rowena

  15 December 2011

  Rowena rated and commented on this recipe

  

  I love this. Ive done it a few times and its always turned out well. I use cardamom seeds instead of nigella seeds. Delicious! Sadly not a hit with my family though as they dont like aubergines. I will definately try the oven roasted aubergine tip next time!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Achari

  26 February 2012

  Achari commented on this recipe

  Somebody asked about Nigella Seeds, the answer you got was somewhat incorrect (They are described as 'black cumin' in Wikopedia) whilst Wiki might say this it also goes into all sorts of stuff which is basically irrelevant unless you are doing a degree in spices. Nigella Seeds or Kalonji are black oinion seeds and are readily available in most supermarkets. They are also used in my favourite curry which is also my nickname, Achari which to my knowledge is a Bangladeshi hot and sour curry and is absolutley fantastic.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CatsDad

  12 May 2012

  CatsDad rated and commented on this recipe

  

  Lovely curry even though I made a bit of a hash of the aubergines. I like the sound of baked aubergine, it is truly an excellent vegetable and when it is good, it is the very best.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/6918/

Your binder

Ingredients

• 1 onion , chopped
• oil
• 2 aubergines , sliced into discs
• 1 tsp turmeric
• ½ tsp ground cumin
• 1 tsp ground coriander
• 1 tsp nigella seeds
• 1 punnet cherry tomatoes
• a handful coriander , leaves
• naan bread and plain yogurt to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 1 onion , chopped
• oil
• 2 aubergines , sliced into discs
• 1 tsp turmeric
• ½ tsp ground cumin
• 1 tsp ground coriander
• 1 tsp nigella seeds
• 1 punnet cherry tomatoes
• a handful coriander , leaves
• naan bread and plain yogurt to serve

Per serving

157 kcalories, protein 2,7g, carbohydrate 9,1g, fat 12,5 g, saturated fat 1,6g, fibre 4g, salt 0,04 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.