Calcutta Aubergine Recipe

I received a copy of this book to facilitate my post.

We are not vegetarians, but we don't eat meat every day. I am always looking for great dishes to serve that offer flavor and variety to our meal plans. I got to check out the World Food Cafe: Vegetarian Bible and I was impressed with the diverse recipes included in this book from around the world and I am honored to share one with you today.

*Note, Aubergine is an eggplant. Doesn't it sound so much fancier when you call it an aubergine?

Calcutta Aubergine recipe
Serves 4-6
1 large onion, chopped
12 cloves of garlic, peeled
6 green chillies
6 tbsp sunflower oil
3 tsp ground paprika
4 tsp cayenne pepper
1 tsp ground turmeric
 1 pound baby aubergines, cut into quarters length-ways
3 tsp tamarind purée
2 tsp finely chopped  brown sugar
A handful of coriander leaves, chopped

Blend the onion, garlic and chillies in a food processor.

Heat the oil in a large heavy pan and fry the blended mixture with the paprika, cayenne and turmeric for three minutes.
Add the aubergines and cook for five minutes more.
Dissolve the tamarind in a little water and stir in, then add the brown sugar.
Cook until the aubergines are soft. Garnish with coriander, and serve with flat bread.

Now you have an idea of what kind of goodness is inside of this cookbook, let me tell you a little more about the book and the authors:

Chris and Carolyn Caldicott are the Godparents of global vegetarian cuisine in the United Kingdom. For twenty years their World Food Cafe in London's Covent Garden was the hub of new flavors, colors and combinations in vegetarian cooking. They took long sabbaticals to travel the world and collect new recipes from every corner of the globe.

The new book WORLD FOOD CAFE: VEGETARIAN BIBLE collects the best recipes from two decades of globetrotting, tried and tested to be easy to make at home.

More than 200 vegetarian recipes fill the pages of this new book including:

Zanzibar Beans in Coconut Sauce
East African Wilderness Sweet Potato Patties
Kenyan Curry with Okra and Peas, Topped with a Fried Egg
Banana and Chili Fritter with Passion Fruit Dip
Chana in a Thick Spicy Gravy
Deep Red Rajasthani Vegetables in s Poppy-Seed Sauce
and many more!

WORLD FOOD CAFE: VEGETARIAN BIBLE gathers together recipes that have bee published in the Caldicott’s previous books: World Food Cafe, World Food Cafe 2 and The Spice Routes. It forms the perfect companion to the brand new collection World Food Cafe Quick and Easy, published September 2012.


  1. This looks amazing! I'm a vegetarian and absolutely love Indian food, so I'll have to try it out.



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