Aubergine Bhaji

Step 1

Pre-heat the oven to gas mark 6/200c.

Step 2

Cut the aubergines in half, brush oil on the skins. Lay with the flesh side down in an oven roasting tray.

Step 3

Roast them in the oven for 30 minutes, until the insides soften.

Step 4

Remove the aubergines from the oven and, once they're cool enough to handle, chop them into rough chunks – about 1 inch in size.

Step 5

Heat a splash of oil in a frying pan over a medium-high heat, then add the onion until it starts to soften and turn translucent.

Step 6

Add the garlic, spices and tomato purée and cook for a couple of minutes until fragrant.

Step 7

Stir in the roasted aubergine and water, stir well, then reduce to a simmer. Cook for 10-15 minutes with the lid on, stirring occasionally.

Step 8

Season to taste and stir in the coriander.

Step 9

Serve up with naan bread or chapatis alongside your favourite curry!