Festive Winter Recipe: Aubergine Ragout with Almonds

A delicious dish from our “Parkschlösschen Signature recipes” recipe card collection: Aubergine Ragout with Almonds

by Tobias Lamberti

Ingredients (for 4 persons)

3 small aubergines (approx. 650 g)
1 leek
1 red chilli pepper
1 piece of fresh ginger
1 tsp mustard seeds, yellow
1-2 tbsp mild curry madras powder or our house own Curry Spice Mixture
1 cinnamon stick
2 tbsp currants
100 g almond slivers
400 ml coconut milk
Juice of ½ lemon
6 tbsp olive oil
Salt and pepper

Preparation

Wash the aubergines and cut into large cubes. Halve the leeks, wash and cut into strips. Halve the chilli pepper, remove the seeds and cut into fine strips. Peel and chop the ginger.

Fry the aubergines in hot oil on all sides and season with salt and pepper. Add the leek, chilli, ginger and mustard seeds and sauté briefly. Add the almond slivers, curry powder, currants and cinnamon, stir and fill up with coconut milk. Simmer everything in an open pot at medium heat for about 5 minutes.

Remove the cinnamon stick, season the ragout with salt, pepper and lemon juice and serve with rice or a side dish of your choice.

You can find more delicacies from 30 years of Ayurveda Parkschlösschen in our recipe card collection “Parkschlösschen Signature Recipes”. Click here to find them in our online shop >>

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