roasted aubergine curry

I'm on a curry binge. Since having Marsh Ruby's curry earlier this week (see last post), I can't get curry off the brain. I think I've read somewhere that the spices are addictive - but actually, I think it boils down to the fact that the spice mixture is so unique. There just isn't anything like it.

I love taking the time to grind my own spices, but that's not always possible. (Though you can do this and freeze the extra). On Friday night, I was tired after a long week at work and simply felt like relaxing, but I craved another curry.

Ta-da! Roasted aubergine curry. I almost always have an aubergine in my kitchen - and everything else you need is generally in the cupboards - chopped tomatoes, onions, dried spices.

roasted aubergine curry
(serves 2)

1 very large aubergine, halved or two smaller ones
olive oil spray
salt and pepper
1 tin chopped tomatoes or peeled plum tomatoes
1 onion, peeled and quartered
spices - turmeric, a garam masala blend, mustard seeds, ground coriander (essential), cayenne pepper, cinnamon

Preheat the oven to 200 C. Spray a foil-lined roasting tin with about 10 sprays of olive oil, and placed the halved aubergines face down. Season with Maldon salt. Spray the tops of the aubergine too. Roast in the oven for about 40 minutes.

When the aubergines are done, shred the insides with a fork and pile onto a plate. You can get rid of the skins (or eat them if you like, but they can be a little bitter).

Spray a wok with 10 sprays of olive oil and heat the pan to a relatively high heat. Toss in the onions and all the spices and let them almost dry-roast for a minute or two. Add some of the tomato juice if it seems like the spices are going to burn.

Once the pan's hot enough - pour the rest of the tomatoes in, adding a little water if necessary, and all of the shredded roast aubergine (which looks absolutely divine). Let it simmer for as long as you like (obviously, the longer the better, though this can be eaten after letting it simmer for about 15 minutes). Taste and season as necessary - I needed a bit of extra ground coriander - but it's all down to your individual taste.

Serve equal portions of the curry with brown rice - or, as I did on Friday - quinoa. It was my first time with this perplexing grain. More on that later.

Calories: curry with 50 g quinoa or rice - 300, with 100 g quinoa or rice - 475.

I loved this - it was healthy, filling, easy and tasty. But there's not just me to consider here - what about the man who doesn't need/want/have to watch what he eats? "We can have this again," he stated, with his brilliant Doncastrian no-fuss accent, before diving back in for another mouthful. Job done, I suppose.