Total time 1.5 hrs | Serves 4 | Medium
Eggplant Rogan Josh
Equipment
Measuring spoons, jug and scales
Vegetable dicer (preferable)
Knives, Small receptacles for prep
Cutting board
Baking tray
Large pan
Ingredients
600g eggplant (2x8cm batons)
60g unsalted butter
1 large onion diced
4 tbsp garlic & ginger minced
75ml tomato paste
350ml stock
400g tin chickpeas
1 medium red capsicum sliced
20ml natural yoghurt
Instructions
SEAR: Heat the butter in a large pot set to a medium heat. Empty in spice Pack 1, stirring for 1min. Add the onion, stirring for 4-5mins. Stir in ginger & garlic, cooking for 1min.
SAUCE: Empty in spice Pack 2, stirring for 1min. Add the tomato paste and stock.
SIMMER: Bring to a simmer while stirring. With the lid on, set to a low heat and cook for 30mins while cooking the eggplant (below).
EGGPLANT: Preheat the oven to 240C (220C fan). Place eggplant batons in a bowl, tossing with oil, salt and pepper. Spread on a lightly oiled tray and roast 20mins. Turn and roast for another 10mins.
ADD VEGETABLES: Gently place the eggplant into the sauce, reduce heat to low, replace the lid and simmer for another 30mins. With 20 minutes remaining, add the chickpeas. With 15mins remaining, gently fold in the capsicum. Carefully stir once or twice, little by little adding more water if it dries out. Quickly stir in all the yoghurt and serve.
Notes
Do not heat oil for too long before you add any ingredients (eg spices). Oil needs to be hot but not too hot or even burnt.