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Curried Aubergine

This is a great way to use up any battered and bruised aubergine! Above, they are served as a lunch with quorn, sweet chilli, and cauliflower rice, but they make a good side dish to any curry too! Serves 1-2.


  • 1 Aubergine

  • 1 Tbs Plain flour

  • 1 Heaped Tsp Garam Masala

  • 1 Heaped Tsp Smoked Paprika

  • 1 Heaped Tsp Madras Powder

  • Pinch of Salt

  • Splash of Milk of choice



1) Cut the top and bottom of the aubergine off and leave to the side (rather than throwing them away, consider composting them!). Slice the aubergine into rings around 1cm thick.

2) In a bowl, mix together the dry ingredients with a splash of milk. This need to be thick enough to coat the rings, but not so thick that it is doughy.

3) Marinade the rings for 10-15 minutes, making sure both sides are fully coated.

4) Heat up a frying pan with a splash of oil or cooking spray. Cook for 2-3 minutes on each side until crispy. Alternatively, wrap in tinfoil and bake at fan 160C for 30-40 minutes, then enjoy!

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