|
| |
|
| What You Need: |
|
|
|
1 large aubergine
1 oz butter for frying
1 onion
3 cloves of garlic
1/8 teaspoon each of paprika, coriander, turmeric and cinnamon
2 tablespoons tomato puree
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Peel the aubergine, rub with salt and leave for 2 hours.
|
2. Drain, wipe and fry in butter until dark brown.
|
3. Mince the onion, add to the aubergine and fry; cover with water and boil for 15 minutes, by which time the aubergine will be soft and mushy.
|
4. Add the tomato puree, crushed garlic and spices and simmer for 20 minutes, stirring frequently.
|
5. Rub through a sieve and serve with fried chicken or meat and rice.
|
|
NOTE:
|
|
A similar sauce can be made using celery.
|
| |
|
|
|
|
|
|
|
