Jem’s Gluten Free Eats

My Roared Aubergine Gobi makes the perfect side to any curry, or you can even have it on its own with some rice or naan.

I made this recipe up on a weekday night when I had some cauliflower that needed using up. Now, I am not a massive fan of cauliflower so I was at a loss with what to do with it – turns out cauliflower that has been roasted and tossed in a load of Indian spices is a game changer!

Take a look at my Lentil Dahl recipe (also pictured below) as it pairs perfectly with this!

SERVES 4 AS A SIDE (SERVES 2 AS A MAIN)

Ingredients:

• 1/2 cauliflower, chopped into small florets
• 1 aubergine, cubed
• 2 tbsp vegetable oil
• 1 onion, sliced
• 2 cloves of garlic, thinly sliced
• 1 tsp ginger puree
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/3 tsp black onion (nigella) seeds
• 1 tsp garam masala
• 1 tsp turmeric
• 1/2 tsp ground coriander
• Small handful of fresh coriander, chopped (optional)
• 200g chopped tomatoes
• 1 tsp sugar
• 1 tsp salt

Method:

Preheat the oven to 180 degrees fan. On a large baking tray, coat your cauliflower and aubergine in 1 tbsp vegetable oil. Roast in the oven for 30 minutes.

Meanwhile, heat 1 tbsp oil in large pan over a medium heat. Add your onion, garlic, ginger, mustard seeds, cumin seeds and black onion seeds. Fry for five minutes until the onion has softened.

Add your garam masala, turmeric and ground coriander. Fry for a further few minutes until fragrant.

Add your chopped tomatoes, salt, sugar and fresh coriander (if using). Then add your roasted cauliflower and aubergine. Leave to cook on a low heat for 15-20 minutes, stirring occasionally.

Serve and enjoy!