Aubergine Curry

A delicious mouthwatering aubergine dish that is bursting with heaps of slightly spicy curry, turmeric, cumin, cinnamon and ginger flavour and enveloped in a thick delicately sweet tomato sauce. The chilli and ginger add a nice flavoursome kick to this recipe which pairs great with the rich and sweet tomato sauce. This works well as a dip or simply served as a stew with some rice or barley.

3 tbsp olive oil

2 aubergines, chopped into small square pieces

salt & pepper to taste

1 onion

1 small red chilli, deseeded and finely chopped

1 inch ginger, grated

1 tbsp curry powder

1 tsp cumin

¾ tsp ground turmeric

⅓ tsp cinnamon

2 tbsp tomato puree

1.50 tsp light brown sugar

1 400g can chopped tomatoes

1 400h can chickpeas, drained

To serve

cup natural yoghurt

flaked almonds

pomegranate seeds

handful of fresh parsley, chopped

1 lime

flatbread, rice or barley to serve

1. Preheat the oven to 200C and place the diced aubergine on a baking Sheed , drizzle with 2 tbsp olive sand season with salt and pepper. Bake in the oven for 15-20 minutes or until softened and slightly browned.

2.Place 1 tbsp olive oil in a pan over medium heat and add in the chopped onion. Cook on low heat for 5 minutes or softened then add in the red chilli, ginger and spices. Stir 1-2 minutes until fragrant. Add in the tomato puree and sugar and combine with the onion and spices.

3. Pour the can of plum tomatoes into the pan and turn the heat up to medium. Place the roasted aubergines in the pan and brig to a boil for less then a minute then reduce the heat, cover and simmer for about 10-12 minutes or until the stew has thickened.

4. Serve with flatbread, rice or barley and garnish with natural yoghurt, some pomegranate seeds, flaked almonds and freshly chopped parsley.

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