Ingredients
2 medium aubergines
75g roasted peanuts (unsalted)
2 tablespoons sesame seeds
2 tablespoons maple syrup
1 tablespoon chopped fresh coriander
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1 clove crushed garlic
Method
1. Blend all ingredients (except aubergines!) in a food processor with a little water to make a paste.
2. Cut the aubergines into quarters lengthways, but do not cut through stem.
3. Divide the stuffing between the aubergines and spread over the inside cut surfaces before squeezing the quarters back together.
4. Heat some oil in a frying pan with a lid - add the aubergines and cook over a medium heat for 5 minutes, turning occasionally to brown all sides.
5. Add 100ml of water then cover the pan and simmer over a low heat for 20 minutes turning halfway through, until the aubergines are tender,
6. Eat hot as a curry or mash up and chill as a dip.
Status
Made once - very nice - had to add more water at the simmering stage (actually used white wine).
