Today I picked one of our beautiful, shiny aubergines and decided to make an aubergine and chickpea curry. I made the sauce first, using the usual spices and adding a can of coconut milk. The result was rather disappointing, gloopy and bitter. I chucked in a few extra tomatoes, a teaspoon of sugar and some tomato puree and that improved the taste and consistency. The aubergine was sautéed and added just before serving, I think it could have stood longer cooking but I didn’t want it to go mushy. Verdict from himself - “Not a patch on your chicken curry.”
Fruit salad for dessert, well you can’t go wrong with that, can you?
I chopped plums and pears and added raspberries and grapes. The peaches weren’t ripe enough to use. Sloshed in some brandy to macerate the fruit and then, remembering Paul is not keen on brandy, added some red wine and citron syrup. The result was pretty disgusting, rather like cheap sangria. I should have made a crumble.