Ingredients

  • 2 Tbsp (30 ml) oil
  • 1 chopped onion
  • 300g diced aubergine
  • 5cm fresh ginger
  • 2 cloves crushed garlic
  • 2 tsp (10 ml) MAGGI CHILLI SAUCE
  • 1 x 70g can tomato paste
  • 1 tsp (5 ml) salt
  • 2 tsp (10 ml) sugar
  • 1 tsp (5 ml) turmeric
  • 1 tsp (5 ml) ground coriander
  • ½ tsp (2.5 ml) ground cumin
  • 3 Tbsp (45 ml) lemon juice
  • 1 cup (250 ml) water
  • ⅔ cup (160ml) NESTLÉ IDEAL EVAPORATED MILK
  • 2 tsp (10 ml) flour
  • 3 Tbsp (45ml) chopped coriander
  • Naan bread

Method

  • Heat 2 Tbsp (30 ml) oil in a large frying pan.
  • Fry 1 chopped onion until translucent.
  • Add 300 g diced aubergine, 5 cm fresh ginger, peeled and grated, 2 cloves crushed garlic, 2 tsp (10 ml) MAGGI CHILLI SAUCE (or to taste), 1 x 70 g can tomato paste and cook for 1 min.
  • Add 1 tsp (5 ml) salt, 2 tsp (10 ml) sugar, 1 tsp (5 ml) turmeric, 1 tsp (5 ml) ground coriander, ½ tsp (2.5 ml) ground cumin, 3 Tbsp (45 ml) lemon juice and 1 cup (250 ml) water.
  • Cover and simmer over a low heat until aubergine is very soft. (Add a little extra water during cooking if mixture becomes too dry.)
  • Whisk ⅔ cup (160 ml) NESTLÉ IDEAL EVAPORATED MILK and 2 tsp (10 ml) flour together and add to the aubergine mixture.
  • Cook for 3 minutes until mixture has thickened and then stir in 3 Tbsp (45 ml) chopped coriander. Adjust seasoning if necessary.
  • Scatter over some extra coriander leaves and serve with naan bread.

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