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Welcome to your instructions for
The Pure Punjabi Stuffed Aubergines meal kit sachet
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Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a picture of the finished dish.
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Stuffed Aubergines Mix instructions
This mix will make stuffed aubergines for 4 people as a starter, or for 2 people as a main.
Prep time: 5 minutes
Cooking time: 15-minutes
Simmer time: 20 minutes
1 teaspoon ghee (or sunflower oil if dairy-free or vegan)
2 medium onions, finely diced
2 cloves garlic, finely minced
45g ginger, peeled and finely minced
2 or 4 green birds eye chillis, finely chopped (if you like it very hot, add as much as you like)
1 sachet of Pure Punjabi Stuffed Aubergines Mix
½ tin of chopped tomatoes (approximately 200g)
10 baby aubergines, washed (or 5 baby aubergines and 5 white aubergines, if you can get them)
1 tablespoon of dairy-free yoghurt (optional garnish)
1 tablespoon of chopped coriander leaves (optional garnish)
*Tip: If you want to use different vegetables to aubergines, baby courgettes are great. If you can only get large purple aubergines, then use 2 large aubergines, and cut them into quarters (so you have 8 long pieces, and treat them like you would treat the baby aubergines in the instructions.
Once prepped, the onions, garlic, ginger and chilli should be small (not at all chunky)...
Method:
- On a low to medium heat, fry the onions in 1 teaspoon of ghee (or sunflower oil) until translucent (not brown) in a saucepan.
- Add the garlic, ginger and chilli and stir. The mixture can stick at this point so stir every 30 seconds or so, or add ½ - 1 tsp of ghee (or oil). Cook for a couple of minutes on a low heat to cook the raw flavour out of the garlic and ginger.
- Add the sachet of stuffed aubergine spices to pan, and stir. Divide the mixture in half, taking one half out of the pan (put it into a bowl) and leave the other half in the saucepan.
- Add the ½ tin of chopped tomatoes to the spices in the saucepan, and put the heat on the lowest setting. Take the empty tomato tin and fill it up half way with water & add it to the saucepan. Stir all the ingredients so they are evenly mixed.
- Get a chopping board and knife, and take each of the baby aubergines and quarter them, by cutting ½ a centimeter below the stem at the top (do not cut through the stem, as this keeps the aubergines intact during the cooking process). Note: if using the large aubergines, which you have quartered (cut off the top and discard for the full size ones)...slice each quarter like you would slice a baguette for garlic bread, where you cut in, but not all the way through.
- Take the mixture of dry spices (that you removed from the saucepan) and divide it into 10 even portions (each portion will be quite small. Note, if using large aubergines, divide into 8). Stuff each aubergine with a portion of the spices and carefully place them into the spicy tomato sauce.
- Keeping the temperature on the lowest setting, leave the aubergines to gently simmer in the saucepan for 15 – 20 minutes.
- Once the aubergines are soft, they are ready to be served.
To garnish, drizzle the dairy-free yoghurt over the aubergines and then sprinkle over the chopped coriander. This garnish add great colour, as well as great flavour.
Batao (stuffed aubergines), when eaten as a main, are traditionally served with roti (chapattis). They are also delicious with our Coconut & Sesame Chutney Mix.
* Tip: Only want to eat 1 or 2 portions at a time? Just use half (or a quarter) of the sachet at a time, and then half (or quarter) the rest of the ingredients accordingly.
We love to see your culinary creations! So post your dish as ‘Pure Punjabi stuffed aubergines’ on social media and tag as @PurePunjabiLtd so we can see!
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