Lebanese Aubergine and Courgette Curry – ethnic – Hope you will like this one also, it is one of the best ethnic. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Read the sandwich descriptions on your menu. Most would be quite tasty and still filling without the meat. Just make sure to tell your server that you want to hold the chicken or roast beef, and to double up on the veggies and cheese.
Ingredients (use vegan versions):
- 1 large aubergine/ eggplant
- 2 courgettes/ zucchini, cut into 1cm squares
- 1 large onio
- 2 450g tins of plum tomatoes
- mint
- chilli powder
- turmeric
- splash of olive oil
- 2 cloves of garlic
- salt and pepper to seaso
- serve on a bed of basmati rice
Directions:
Shallow fry the onion in olive oil in a large saucepan and add diced courgettes once the
onion has become soft.
In another pan cook the diced aubergine in a little oil and add water if the aubergine
becomes too dry in the cooking process. Add to the onions and courgettes once cooked.
Add the tomatoes and crushed garlic. Then add chilli and turmeric according to taste as
well as a generous helping of mint.
Add salt and pepper to season.
Serves: 4
Preparation time: 1/2 hour
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