A sunny Sunday afternoon. Had Hole’s “Live Through This” on the iTunes player; now the Lord of the Rings soundtrack (never let it be said that I am not eclectic in my tastes). Last night was brought to you courtesy of the new season of Strictly Come Dancing (YYAAAAYYY!!!), Dr Who and Under the Dome. Plus aubergine curry, flatbreads, tzatziki and rice. Original recipe courtesy of the lovely Jack Monroe, who is knocking it out of the ballpark re: curry recipes at the moment:
Aubergine CurryOne aubergine, sliced into small chunks Half a white onion, chopped Two garlic cloves, chopped Chilli, turmeric, cumin and mustard powder Two tins chopped tomatoes Tomato puree Dash of lemon juice Salt Vegetable oil
Generously salt the aubergine chunks, then leave in a colander for 30 minutes. Rinse well.
Place the aubergine in a baking dish, drizzle with oil and then roast at medium heat in the oven for 30 minutes.
Heat the oil in a wok, and add the onion and garlic. Fry gently.
Add the spices and mustard, coat well, then add the aubergine, tomatoes, puree and lemon juice, plus a small dash of salt.
Bring to the boil and then cover and simmer for 25 minutes.
Serve hot with rice, bread and tzatziki or yogurt. If you want an extra boost of protein, drain a can of chickpeas and add along with the tomatoes.