Aubergine curry with butter beans (Baingan bharta)

Ingredients for 2 portions:

  • 2 aubergines
  • 6 garlic cloves
  • neutral oil (e.g. sunflower)
  • 1 red onion
  • 2 tomatoes
  • 20g ginger
  • 20g garlic
  • some green chillies (or red)
  • 3 teaspoons garam masala
  • 1 teaspoon coriander powder
  • 0.5 teaspoons salt
  • butter beans
  • olive oil
  • smoked paprika powder

Methods:

  • Preheat the oven to 220C.
  • Make 3 long cuts into each aubergine, as if trying to cut them into wedges, but make sure they stay intact. Stuff a garlic clove into each cut. Coat them in neutral oil and bake for about 40min.
  • Dice the onion and the tomatoes.
  • In a Dutch oven, heat a bit of neutral oil. Add the onions and saute them on medium heat without browning.
  • Meanwhile, make the curry paste. Very roughly chop ginger (no need to peel it), garlic and chillies. Add garam masala, coriander powder and salt. Handblender everything into a paste. Add a splash of water if needed to help the blending process.
  • Add the curry paste to the onions, increase the heat and fry for a couple of minutes, until it smells really good.
  • Add the tomatoes and simmer on low heat.
  • Take the aubergines out of the oven and let them cool down a bit.
  • Scoop the flesh out of the aubergine skins, including the roasted garlic cloves, onto a chopping board. Run a knife through it in several directions to ensure no long stringy bits remain.
  • Add the aubergine to the curry and keep simmering.
  • Meanwhile, prepare the beans (defrost or drain from the cans) and warm them up.
  • Taste the curry and adjust salt, acidity (lemon juice) and spiciness (chilli powder).
  • Once the curry is ready, serve it topped with butter beans, a splash of olive oil and a generous sprinkle of smoked paprika.

Inspired by: SlowBurn restaurant in London, UK.