Aubergine curry with yoghurt (Dahi Baingan)

Name: Aubergine curry with yoghurt (Dahi Baingan)
Prep time: 40 min
Total time: 110 min
Yield: 4
Cuisine: Asian cuisine
Ingredients: 2 tsp sugar; 500 g plain yoghurt; 2 red onions; 900 g aubergines; 2 garlic cloves; 3 cm ginger; 1 limes; 1 bunch coriander; 1 tsp mustard seeds; ½ dl herbal vinegar; 4 tbsp sunflower oil; 200 g jasmine rice; 1 tin chickpeas; 2 ½ tsp salt; ½ tsp peppercorns; 1 bay leaves; 3 tsp mild curry powder; 1 tsp cayenne pepper; 1 tsp ground coriander seeds; ½ tsp fennel seeds; ½ tsp turmeric; ¼ tsp ground cumin; a little pepper

main dish Asian cuisine dinner

Total: 1 hr 50 min. | Active: 40 min.

vegetarian, gluten-free

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Summer is synonymous with aubergine season for me. I prepare them in all kinds of different ways, including as a curry. For this recipe, the aubergines are sliced and cooked in the oven. This gives them a wonderfully juicy, tender texture. The aubergine slices then go into a spiced yoghurt & curry sauce. Important: Once the yoghurt has been added to the sauce, you should turn off the heat, otherwise it will curdle. For a little extra protein, I roasted chickpeas alongside the aubergines and then mixed them into the rice.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 person

Onions
½ dl	herbal vinegar
½ dl	water
1 tsp	salt
1 tsp	sugar
½ tsp	peppercorn, crushed
1	bay leaf, roughly chopped
1	red onion, cut into thin rings

Aubergines
900 g	aubergines, cut into slices approx. 2 cm thick
½ tsp	salt
2 tbsp	sunflower oil
1 tsp	mild curry powder

To roast
1 tin	chickpeas (approx. 435 g), rinsed, drained
1 tbsp	sunflower oil
1 tsp	mild curry powder
½ tsp	cayenne pepper

Rice
200 g	jasmine rice
3 ¼ dl	water

Sauce
1 tbsp	sunflower oil
1	red onion, finely chopped
2	garlic cloves, finely chopped
3 cm	ginger, finely chopped
1 tsp	sugar
1 tsp	ground coriander seeds
1 tsp	mustard seeds, crushed
1 tsp	mild curry powder
½ tsp	cayenne pepper
½ tsp	fennel seeds, crushed
½ tsp	turmeric
¼ tsp	ground cumin
1 tsp	salt
a little	pepper
500 g	plain yoghurt

To serve
1	lime, cut into wedges
1 bunch	coriander, torn into pieces

How it's done

Onions

Pour the vinegar into a small pan along with all the other ingredients up to and including the bay leaf, bring to the boil. Simmer until the salt and sugar have completely dissolved. Place the onions in a small bowl, pour the hot liquid over the top, cover and leave to cool.

Aubergines

Salt the aubergines, allow to absorb for approx 30 mins. Pat the aubergines dry, brush with oil, season and place on two baking trays lined with baking paper.

To roast

Approx. 20 mins. in an oven preheated to 180 °C (convection). Mix the chickpeas with the oil, curry and cayenne pepper. Push the aubergines together a little, then spread the chickpeas alongside them on the tray.

Return to the oven

Approx. 20 mins. Remove.

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Place the water and rice in a pan, bring to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid. Separate the rice with a fork, mix in the chickpeas.

Sauce

Heat the oil in a non-stick frying pan. Sauté the onion, garlic and ginger for approx. 5 mins. Add the sugar and spices, cook for approx. 5 mins. Reduce the heat, add the yoghurt, mix well. Add the aubergines, make sure everything is warmed through (not hot!)

To serve

Plate up the aubergine curry with the rice. Remove the pickled onions from the brine, garnish the curry with the onions, coriander and lime wedges.

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