Jamie Oliver’s Delicious Vegan Recipe: Stuffed Curried Aubergines

Adele Blasts Jamie Oliver For Breastfeeding Bungle3
Jamie Oliver

TV Chef & Author

Jan 23, 2022

Jamie Oliver’s bestselling vegetarian cookbookVeg, is all about celebrating really good, tasty food that just happens to be meat-free.

Jamie Oliver's Delicious Vegan Recipe: Stuffed Curried Aubergines

Try Jamie Oliver’s Stuffed Curried Aubergines with Spiced Tamarand and Peanut Sauce with Coriander for Veganuary.

SERVES 6       1  HOUR 15 MINUTES

1 onion

4 cloves of garlic 4cm piece of ginger

1/2 a bunch of fresh coriander (15g)

2 fresh red chillies

1 teaspoon each cumin seeds, mustard seeds, ground turmeric, garam masala, fenugreek seeds

  • big handful of fresh curry leaves groundnut oil
  • heaped tablespoons crunchy peanut butter

1 tablespoon mango chutney 2 tablespoons tamarind paste

12 finger aubergines (800g total) 1 x 400g tin of light coconut milk

250g ripe mixed-colour cherry tomatoes

Method

preheat the oven to 190ºC/375ºF/gas 5. peel the onion, garlic and ginger, place in a food processor with the coriander stalks and chillies (deseed if you like), and whiz to a fine paste. put the spices and curry leaves into a 25cm x 35cm roasting tray on a low heat with 2 tablespoons of oil and fry for 1 minute, or until smelling fantastic, stirring constantly. Tip in the paste and cook for 5 minutes, or until softened, stirring regularly. Stir in the peanut butter, mango chutney and tamarind paste, season with a good pinch of sea salt and black pepper, then scrape into a bowl, adding a splash of water to loosen to a paste, if needed.

leaving them intact at the stalk, cut the aubergines into quarters lengthways, rub and stuff them generously with all the paste, then arrange them in the tray (if using regular aubergines, simply trim then cut into 1cm-thick rounds and sandwich the paste between them). place the tray on a medium heat and fry for 5 minutes, turning halfway. Add the coconut milk, roughly chop and sprinkle over the tomatoes, season well with salt and pepper, and bring to the boil. Cover with tin foil and roast for 40 minutes, or until thickened and reduced, removing the foil halfway. Season to perfection and scatter over the coriander leaves.

Jamie Oliver’s Top Tip

Delicious and convenient made in advance and reheated when you need it – loosen with a splash of water, if needed.Always good with fluffy rice, poppadoms, yoghurt and extra fresh chilli.

Jamie Oliver Veg cookbook
Jamie Oliver Veg Cook book

This is an extract from Veg by Jamie Oliver. Published by Penguin Random House, RRP 49.99. 

Jamie Oliver's One-pan 
Huevos Rancheros
Jamie Oliver’s One-pan 
Huevos Rancheros

ABOUT THE AUTHOR

By Jamie Oliver

TV Chef & Author

Jamie Oliver is a British chef who has achieved worldwide fame with his television shows The Naked Chef (1999) and Jamie Oliver's Food Revolution (2010–11). He's also the author of a number of cookbooks with a variety of culinary themes.

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