Friday, 1 July 2011

Aubergine Steaks

These stuffed aubergine steaks make an unusual, but tasty, vegetarian main dish.


  • 4 potatoes, peeled, washed and cut into 2 cm pieces
  • 1/2 cauliflower, cut into small 2cm pieces
  • 1 tsp sunflower oil
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp ground cumin
  • 1 dried chili, crushed
  • 1/2 tsp asafoetida compound (optional)
  • 1 tsp caster sugar
  • 4 aubergines, sliced into 1.5cm slices and insides removed
  • 2 tbsp sunflower oil


  1. Boil the potatoes and cauliflower in a large pan of water for 20 minutes and then drain.
  2. Mash the potatoes and cauliflower together until they are roughly blended.
  3. Fry all the spices, apart from the sugar, in a small pan for 5 minutes in the 1 tsp of oil.
  4. Mix the spices, sugar and mashed potato and cauliflower mixture until well mixed.
  5. Stuff the mixture into the aubergine slices and press into a flat surface on both sides of the aubergine slice.
  6. Heat the 2 tbsp of oil in a frying pan over a medium heat.
  7. Fry each aubergine slice for 5 minutes on each side, or until browned.
  8. Serve with rice.

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