Curry Stuffed Aubergine (Eggplant)

Nutritious and Delicious! Like eating a curry out of an edible bowl. This is great served alone as a light lunch with some wilted spinach or as part of a main meal with a rice pilaf. This is always a favourite with my vegan and non-vegan friends who taste it and ask for the recipe.

1 Hr 20 Minutes

Serves 2

311 kcal per serving

METHOD

Start by cooking the yellow split peas

1 Place the split peas in a large pan with the 1.2 teaspoon of salt and cover with 600ml of water. Bring to the boil, boil for 10 minutes (skimming off any scum that forms), reduce the heat and simmer for 30 minutes uncovered. Check occasionally to be sure the peas do not stick.

Whilst the split peas are cooking, prepare the rest of the dish

Start preparing the aubergine

2 Cut the aubergine lengthways to obtain 2 perfect halves. Scoop out the flesh being sure not to get too close to the skin and tearing. Chop the flesh. Place the aubergines and the chopped flesh to one side for use later.

3 Over a medium heat, add the oil to a large pan and when the oil is hot add the panche phoran and cardamom pods and fry for a few seconds until the seeds start to pop.

4 Add the carrot, onions and garlic and fry for a few minutes until the onions start to soften. If the mixture becomes dry, add a splash of water.

5 Now add the tomatoes and continue to cook for a few minutes until the tomatoes have started to break down and release their juices.

6 Add in the spice mix, chopped aubergine flesh and the 200ml water. Stir well and continue to cook for a further 2-3 minutes.

7 Add the cooked split peas, mustard, salt and pepper. Cook, stirring continuously, for a further 4-5 minutes until the mixture is not too dry but not too wet. You are looking for a gloopy consistency.

8 Fill both halves of the aubergine with the mixture and gently place both halves of the aubergine back together.

RECIPE NOTES

The split peas can be cooked earlier in the day.

RECIPE TIPS