Aubergine Rogan Josh | Jamie Oliver | AD

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: coconut milk

Greek yogurt adds creaminess with fewer calories.

aubergine

💰Cheaper: zucchini

Zucchini is less expensive and has a similar texture.

Get a pan on the heat and add half a wine glass of water; bring it to a simmer.

Cut the end off the aubergine and slice it down the length, then make a crisscross pattern with a knife.

Rub the aubergine with lemon to prevent it from darkening.

Place the aubergine in the pan, cover with a lid, and steam for about 5 minutes until the water boils dry.

Prepare the tomatoes by leaving small ones whole and cutting larger ones into quarters.

Finely slice the stalks of the coriander for cooking and reserve the leaves for garnish.

Pound up a handful of pistachios for texture; they can be used whole or ground.

Once the water has dried up and the aubergine is soft, add a little oil to the pan and start frying the aubergine to make the skin crispy.

Add a heaped teaspoon of Rogan Josh spice paste and the coriander stalks to the pan.

Add the prepared tomatoes to the pan and stir everything together, allowing it to fry nicely.

Season with sea salt and sprinkle with pistachios.

Optionally, finish cooking on the hob or transfer to the oven at 180 degrees Celsius (350 Fahrenheit) for 25 minutes to bake.

Serve with fresh coriander on top and enjoy with poppadoms or rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens