For the month of January, we will be bringing you some super delicious vegan style recipes in honour of Veganuary.
This week, our Editor gives her favourite recipe – Ravayya, which is aubergines stuffed with potatoes.
½ kilo baby aubergines
1 x bell pepper (any colour you choose)
4 x large ripe fresh tomatoes
1 x large onion
2 tbsp coriander powder
½ tsp turmeric powder
1 tsp chilli powder
2 tsp ginger garlic paste
2 tbsp olive oil
Salt to taste
For potato filling
1 tbsp fresh ground green chillies
1 tsp turmeric powder
1 tbsp coriander powder
1 tsp ginger garlic paste
Salt to taste
Thin slices of pepper
Grate the potatoes. Add spices and mix well. Dice the pepper and leave a small chunk for garnishing. Leave to rest. If using sweet potatoes, lightly roast the potatoes in a frying pan, for a better texture. If red potatoes, then you can skip the roasting.
After the potatoes are rested, wash the aubergine and cut a split 4 ways. Then stuff the aubergine with the grated potatoes and leave to rest.
Dice the onions. Add 2 tablespoon of olive oil to the pan, let oil heat up a little (on a medium flame, be careful oil isn’t piping hot, but just warm) then add in the onions and fry until golden brown.
Add the ginger garlic paste and stir for 2 minutes. Add in spices and salt to taste. Stir and leave on low heat for around 5 minutes.
Blend your fresh ripened tomatoes and add in with the onions and spices. Stir well and leave on low heat for around 10 minutes or until oil comes to surface.
Add in your aubergines and leave to cook on low heat. After around 10 minutes turn your aubergines, don’t worry if the potatoes fall out.
Cook for another 10 minutes, or until you are happy with texture. Garnish with cherry tomatoes, slices of pepper, a sprinkle of pomegranate seeds and serve with chappatis or enjoy on it’s own with salad.