Pav Baji

Pav Baji

I’ve been making these with my Magic Low-Carb Burger Buns and they are just soo, soo good. Even Fergal (my 3.5 year old) was happy to chow down on one. The eggplant curry is equally delicious with cauliflower ‘rice’ or steamed rice if you’re in the mood for a more proper curry.

1 large eggplant (aubergine), diced
2cm piece ginger, grated
1 can tomatoes (400g / 14oz)
2 teaspoons garam masala or curry powder
buttered buns
salad leaves, to serve

1. Heat a medium saucepan on a medium high heat. Add a good glug of olive oil and eggplant. Stir fry for a few minutes before adding ginger, tomatoes and garam masala / curry powder.

2. Simmer, covered for about 25 minutes, stirring every now and then until eggplant is really tender.

3. Stir a few tablespoons extra virgin olive oil for richness and to soften the acidity. Taste and season with salt and pepper and more oil or spice if needed. Divide eggplant mixture and salad leaves between your buttered buns.

Variations

more substantial – add a handful roast cashews or peanuts for extra protein and crunch.

dairy-free – use coconut cream instead of the butter.

hot! – add a few chopped chillies with the spices. Or use a hot curry powder or add some dried chilli to taste.

low carb – use these low carb burger buns or serve on a bed of cauliflower rice instead.

carb lovers / more substantial – full carb buns.

more veg – soften an onion before cooking the eggplant. Add chopped mushrooms, zucchini and/or capsicum (bell peppers) with the eggplant. Or stir in some baby spinach to wilt at the end.

herby – use fresh coriander (cilantro) leaves instead of the salad. Mint or basil are also good.

short on time – replace burger buns with cabbage or lettuce leaves.

carnivore – brown some minced (ground) beef to add.

Waste Avoidance Strategy

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

eggplant – will keep for a few weeks in a plastic bag in the fridge. For longer, sliced and rub with oil and grill until soft and browned. Can be frozen if needed.

ginger – in the fridge wrapped in a plastic bag will last for months. I also tend to keep it in the freezer in a ziplock bag.

tomatos / garam masala or curry powder – keep them in the pantry.

butter – will keep in the fridge for weeks.

buns – freeze them.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they wont go slimey.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.

Prepare Ahead

Yes! Just cook the filling as per the recipe but keep the buns, lemon and salad separately. Leftovers will keep in the fridge for 2 weeks or can be frozen. To serve, warm filling in a pan with a little oil before continuing as per the recipe.