Aubergine Madras

Aubergine Madras

Core if you use curry powder
Serves 1
Points per serving 1

1 aubergine
1 tsp curry paste
1 med onion, chopped
Frylight spray
2 cloves garlic crushed
½ tsp each ground cumin, coriander, garam masala
100 mls veg stock
2 tbsp plain low fat yogurt
2 tbsp chopped fresh coriander

Heat oven to 180C.

Cut aubergine in half lengthways and place cut side up on baking tray.

Score surface of aubergine in criss cross pattern - 2cms wide.
Spread surface of aubergine with curry paste.

Bake aubergines for 20 mins till soft.

Meanwhile fry onion and garlic in pan till softened, add spices and continue to cook for 1 min.

Remove from heat. Chop aubergine along score lines, when cooked and add to spice & onion mixture with veg stock.

Bring to boil and boil rapidly for 5 - 10 mins till nearly dry - watch not to burn!
Remove from heat and season, add yogurt and coriander before serving.

Notes

This makes a low point lunch with salad and low pt naan or as accompaniment to chicken tikka.
Serve with rice if preferred but add extra points.