Spiced Spinach & Aubergine Hot Pot Recipe

Spiced Aubergine & Spinach Hotpot

Serves 2 Vegetarian

• 1 tbsp butter
• 1 bag fresh spinach
• 2 cloves garlic
• 1 aubergine chopped into 1cm cubes
• 3 tbsp oil
• 1 red onion chopped
• 1-2 red chillis chopped
• 2 tsp cumin seeds
• 1 1/2 tsp punch pooran*
• 1 tsp turmeric
• 1 1/2 tsp garam masala
• 1 tbsp minced ginger
• 125ml tinned chopped tomatoes
• a handful chopped coriander
• salt & black pepper
• 1 potato peeled, sliced in half lengthways, then into thin slices widthways
• A little grated parmesan & garam masala to sprinkle on top

*Punch pooran is a whole spice mix made up from cumin, fennel, fenugreek, black mustard & onion seeds. It gives a great rounded flavour to any indian dishes & is available from East End Foods.

1. Preheat oven to 200 degrees Gas mark 6
2. Heat the butter on medium in a large saucepan with a lid.
3. Add the garlic and fry for 1 min.
4. Throw in the spinach stir to coat it a bit then put the lid on. Leave for 1 min.
5. Stir the spinach again and continue to cook until wilted.
6. Turn off the heat and put the lid on.
7. Heat 2 tbsp oil in a large frying pan and add the aubergine cubes. Fry, turning them occasionally, until golden & soft (About 7-10 mins).
8. Tip them out into a bowl lined with kitchen roll
9. Add the remaining oil to the frying pan and add the cumin seeds & panch pooran spices, fry until spluttering.
10. Remove from the heat and add the tomato,ginger, chillies, salt, pepper,turmeric, garam masala & chopped coriander
11. Cook on a med low heat until the oil starts to separate. ( About 5 mins)
12. Tip the aubergines & spinach in to the mixture, stir & cook for about 3 mins.(You could serve it at this point as a curry with indian bread or basmati rice- it’s delicious!)
13. Pour the mixture into individual gratin dishes or a larger baking dish.
14. Cover with an overlapping layer of potato slices & sprinkle with a little garam masala & salt
15. Cover tightly with foil & bake for 45 mins.
16. Take off the foil, sprinkle with parmesan and return to the oven for a further 10 mins to crisp & brown the top.
17. Enjoy!

Spiced Aubergine & Spinach Hotpot

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