Serves a family of 4 as a side dish, or 2 as a main meal
Total prep and cooking time: 25 mins
Ingredients
-
1 large aubergine/ eggplant
-
2 tbsp olive oil
-
½ tsp ajwain seeds – lightly crushed
-
1 onion – finely chopped
-
2 green chillies – sliced down the middle
-
1 tbsp minced garlic
-
1 tbsp minced ginger
-
2 tomatoes – chopped
-
1½ tsp ground coriander
-
¼ tsp ground turmeric
-
Salt to taste
-
Red chilli powder to taste (optional)
-
Juice of half a lemon
-
Handful of fresh coriander for garnish
Method
Pop the aubergine on top of the stove, sitting directly on the stove top burner. Switch on the cooker to medium/ high heat – the flames will go directly onto the aubergine and begin to char the skin. Turn the aubergine at regular intervals using tongs until the skin begins to blacken and look a little crispy. Once charred all over, remove from the stove and allow to cool.
Heat the olive oil on medium heat in a saucepan and add the ajwain seeds, onion and whole green chillies. Saute until the onion is golden then add the garlic and ginger. Cook off the garlic and ginger for a few minutes and add the tomato, ground coriander, turmeric, salt and chilli powder. Turn to low heat and continue to saute until the tomato is mushed and a masala has formed. Switch off when cooked.
Peel the aubergine once cooled – the skin should come off easily. If there are any smoked bits stuck to the flesh, pick it off with a knife or pop the aubergine under the tap (that’s what I do – doesn’t affect the flavour)! Chop up the juicy the flesh and add it to the masala sauce in the saucepan, add the lemon juice and stir to combine well. Cook together for an extra 2-3 minutes.
Garnish with a sprinkling of fresh coriander and serve with either roti, pitta bread or naan, and a dollop of plain yogurt. Alternatively serve alongside one of my above mentioned curries.
