Eggplant curry

Confession time: aubergine has never been my favourite vegetable. So my preferred recipes for aubergines are those that add lots of strong flavours, like garlic, or Parmesan cheese. This north Indian recipe uses plenty of garlic. ginger and tomato, with added chili to up the punch.

Recipe

2 tsp oil
1 onion, sliced
1 large eggplant or aubergine, cut into 1cm slices
2 tsp minced ginger
2 tsp minced garlic
half a tin chopped tomatoes, or 2 large tomatoes, skinned and chopped
1/2 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp minced chilli, or hot chilli powder
1/4 tsp salt
1/4 tsp ground black pepper

Heat 1 tsp of the oil in a large, flat bottom pan, and add the onion. Saute until brown, stirring occasionally (about 5 minutes). Remove the onion and set aside.

Add the 2nd tsp of oil, and when hot add the aubergine slices in a single layer. Saute a couple of minutes on each side, until browned.

Add the garlic and ginger to the pan, cook a minute, and add the onions, tomatoes, and the rest of the spices to the pan. Saute until the aubergine is fully cooked and very soft (but not disintegrated), adding a little water as needed to prevent the curry getting too dry.

Serve with naan bread or rice.

Serves: 2
Preparation and cooking time: 20-25 minutes