hi guys okay we’re gonna make the most
beautiful aubergine Rogan Josh curry it
is quick it is easy it’s a small amount
of ingredients that are going to give
you the most fabulous fabulous meal and
it is so beautiful
first up we’ve got an aubergine nice and
firm right don’t get a spongy one and
you don’t want to be seedy a couple of
handfuls of tomatoes get them when
they’re ripe
we’ve got coriander some pistachios and
then to protect Rogan Josh paste with
the pastes you get a whole load of
ingredients in one hit often aubergine
it’s a bit chewy this is going to be
buttery and soft and delicious and it’s
gonna soak up all of these flavors so
let me show you a really fantastic
technique get your pan on half a wine
glass of water bring it to a simmer I’ll
take the end off then I’m gonna cut down
the length of the aubergine and then get
the tip of your knife and just do a
little crisscross now this is just going
to allow the steam to get in and soften
this aubergine it also will allow flavor
from all those amazing spices in a paste
to penetrate the aubergine aubergine can
go a bit dark so you just give it a
little rub with some lemon and it won’t
do that this goes straight in the pan
and we’re gonna put a lid on top you’re
gonna steam it for about five minutes
until that water boils joy next up
tomatoes to get yourself two big
handfuls and they’re all different
shapes and sizes so you know if they’re
small you can leave them whole and
they’ll just bust open in the cooking if
they’re big cut them into sort of
smaller chunks quarters they smell
incredible I’m gonna get the coriander
I’m gonna use it in two ways as stalks a
really fragrant and delicious so I’m
gonna finely slice the stalks and then
I’ll use the leaves later for sprinkling
over the top and it’ll be light and
delicate and gorgeous okay
so nuts if you pound up nuts it gives
you a really nice texture it’s sort of
soaked up juice from the tomatoes just a
little handful I’m using pistachio here
but you could use cashew nuts almonds
peanuts even they’re quite fresh kind of
creamy nuts and it works really well
with spice what I love is you get like a
powder a dust and then you get these
bits of chunks so it’s all about texture
in this pan you can see the waters join
up so you how soft they is we’ve
completely transformed to the humble
aubergine so we’re going to go in here
with a little oil alright and we’re now
gonna start to fry look at this right
this skin here right we’re gonna make
that crispy so if you just get a little
spatula like this you can just push it
flat we’re then gonna go in with Rogan
Josh spice paste
you only need a nice heaped teaspoon
we’ll go in with the coriander stalks
smells so good and then we go in with
the tomatoes and look at that it’s all
starting to fry up nicely I want to turn
the aubergine over so this has gone
tender and look at that color just give
it a nice little shake oh and the great
thing about this dish is you can change
the pastes so you can go mad Josh you go
korma you know you just make it a little
bit different every single time now
we’re pretty much done we’re gonna
season it with some sea salt sprinkle it
with a pistachio and that will soak up
some of the flavor just like the
aubergine and I could finish this on the
hop now if I wanted to nothing wrong
with that but if you want to kind of
bake it in and make it really anxious
and gorgeous then what I’m gonna do now
is put this in the oven so in the oven
at 180 degrees Celsius which is 350
Fahrenheit 25 minutes and that would be
beautiful look at that come on that is a
beautiful meal right there come on
so colorful really beautiful it smells
incredible you could serve that in so
many ways you know I love it just in
little bits of poppadom just mop up the
juices and stuff delicious serve it with
rice as a veg dish in its own right
amazing so look the fresh coriander on
top Happy Days let’s get in there I’ll
just cut into this Oh Jean it’ll be
crispy on the top and just tender and
buttery in the middle you’ve got juice
galore antastic but that my friends is a
brilliant little dish I’ve just popped
some Papa Don’s here that little dusting
of the pistachio just gives it a really
mmm so good
that is my aubergine and sweet tomato
Rogan Josh cook by me with a little bit
of help from Pat axe thank you very much gotta try that one
beautiful aubergine Rogan Josh curry it
is quick it is easy it’s a small amount
of ingredients that are going to give
you the most fabulous fabulous meal and
it is so beautiful
first up we’ve got an aubergine nice and
firm right don’t get a spongy one and
you don’t want to be seedy a couple of
handfuls of tomatoes get them when
they’re ripe
we’ve got coriander some pistachios and
then to protect Rogan Josh paste with
the pastes you get a whole load of
ingredients in one hit often aubergine
it’s a bit chewy this is going to be
buttery and soft and delicious and it’s
gonna soak up all of these flavors so
let me show you a really fantastic
technique get your pan on half a wine
glass of water bring it to a simmer I’ll
take the end off then I’m gonna cut down
the length of the aubergine and then get
the tip of your knife and just do a
little crisscross now this is just going
to allow the steam to get in and soften
this aubergine it also will allow flavor
from all those amazing spices in a paste
to penetrate the aubergine aubergine can
go a bit dark so you just give it a
little rub with some lemon and it won’t
do that this goes straight in the pan
and we’re gonna put a lid on top you’re
gonna steam it for about five minutes
until that water boils joy next up
tomatoes to get yourself two big
handfuls and they’re all different
shapes and sizes so you know if they’re
small you can leave them whole and
they’ll just bust open in the cooking if
they’re big cut them into sort of
smaller chunks quarters they smell
incredible I’m gonna get the coriander
I’m gonna use it in two ways as stalks a
really fragrant and delicious so I’m
gonna finely slice the stalks and then
I’ll use the leaves later for sprinkling
over the top and it’ll be light and
delicate and gorgeous okay
so nuts if you pound up nuts it gives
you a really nice texture it’s sort of
soaked up juice from the tomatoes just a
little handful I’m using pistachio here
but you could use cashew nuts almonds
peanuts even they’re quite fresh kind of
creamy nuts and it works really well
with spice what I love is you get like a
powder a dust and then you get these
bits of chunks so it’s all about texture
in this pan you can see the waters join
up so you how soft they is we’ve
completely transformed to the humble
aubergine so we’re going to go in here
with a little oil alright and we’re now
gonna start to fry look at this right
this skin here right we’re gonna make
that crispy so if you just get a little
spatula like this you can just push it
flat we’re then gonna go in with Rogan
Josh spice paste
you only need a nice heaped teaspoon
we’ll go in with the coriander stalks
smells so good and then we go in with
the tomatoes and look at that it’s all
starting to fry up nicely I want to turn
the aubergine over so this has gone
tender and look at that color just give
it a nice little shake oh and the great
thing about this dish is you can change
the pastes so you can go mad Josh you go
korma you know you just make it a little
bit different every single time now
we’re pretty much done we’re gonna
season it with some sea salt sprinkle it
with a pistachio and that will soak up
some of the flavor just like the
aubergine and I could finish this on the
hop now if I wanted to nothing wrong
with that but if you want to kind of
bake it in and make it really anxious
and gorgeous then what I’m gonna do now
is put this in the oven so in the oven
at 180 degrees Celsius which is 350
Fahrenheit 25 minutes and that would be
beautiful look at that come on that is a
beautiful meal right there come on
so colorful really beautiful it smells
incredible you could serve that in so
many ways you know I love it just in
little bits of poppadom just mop up the
juices and stuff delicious serve it with
rice as a veg dish in its own right
amazing so look the fresh coriander on
top Happy Days let’s get in there I’ll
just cut into this Oh Jean it’ll be
crispy on the top and just tender and
buttery in the middle you’ve got juice
galore antastic but that my friends is a
brilliant little dish I’ve just popped
some Papa Don’s here that little dusting
of the pistachio just gives it a really
mmm so good
that is my aubergine and sweet tomato
Rogan Josh cook by me with a little bit
of help from Pat axe thank you very much gotta try that one
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