Question 1

What is aubergine?

Accepted Answer

If you're scratching your head wondering what exactly aubergine is then the chances are you know it by another name. It is commonly referred to as eggplant in many parts of the world, while in India it's often called brinjal. Funnily enough, it is rumored that the British labelled this vegetable as an 'eggplant' during their rule in India. While this name gained popularity in various places around the world, back home in the UK the vegetable is still usually referred to as an aubergine (which is originally a French name).

Aubergines are a member of the nightshade family, along with tomatoes, potatoes and peppers. Like tomatoes, they are also technically a fruit of the plant. Aubergines are typically prepared as a vegetable and are hugely versatile. Try roasting them as a side dish, preparing them with other vegetables in a medley like in this Mediterranean roasted veg recipe or stuffing them to make a full meal like these lamb stuffed aubergines. Another great recipe is moutabal which is a slightly spicy Arabic dip. Yum!

Question 2

Is it healthy?

Accepted Answer

Let's start with aubergines. Many people believe that they can be bad for you as they contain alkaloids. However, their alkaloid levels are minimal. To put this into context, an average-weight person would need to eat over 15 large eggplants in one go before they even started to feel any mild negative effects. 

On the other hand, aubergines are a great source of fibre, antioxidants and vitamins. They are also low in calories and fat. 

This aubergine curry also contains chickpeas (also high in dietary fibre), onions and vitamin-c packed tomatoes. Not only is it nutritious but it comes in at under 450 calories.

Question 3

Do you need to peel aubergine?

Accepted Answer

You do not need to peel aubergines before eating them. Although larger or older aubergines may have tougher skin than younger ones, and therefore peeling may be a good idea in that case.

Furthermore, based on how the aubergine is prepared, the skin can actually help hold the tender flesh together. However, for this curry that isn't so much of an issue, so if you want to peel it you can but it is not necessary.

Question 4

Is it spicy?

Accepted Answer

This curry is not particularly hot so it should suit most palates. The spices it uses are cumin and garam masala which is more warming than hot (although may vary a little from brand to brand). It also uses a little curry powder, however, if you want to make it very mild then you can opt for a curry powder that is mild or non-spicy.

Alternatively, if you want to add more spice then grab a hot curry powder. Still not enough? Add some cayenne pepper or chilli flakes too.

Question 5

Can I make it in advance?

Accepted Answer

Cooked curry can be kept in the fridge for up to 3 days and reheated on the hob/stove or in the microwave. However, do note that the aubergine will become even softer over time and the texture may be a little mushier after reheating. 

You can also freeze this curry for up to 3 months. Transfer to a sealed freezer-proof container and defrost thoroughly before reheating.

Question 6

What can I serve it with?

Accepted Answer

This curry is great served with rice or naan. Try this saffron basmati rice for an extra pop of colour. I also love to add some cucumber and mint raita spooned over the top. Mango chutney also adds an extra sweet flavour to the dish.

Aubergine Curry

Description

Ingredients

Instructions

Notes

Nutrition