Ingredients
|
Baby aubergines |
600g, sliced into rounds |
|
Olive oil |
3 tbsp |
|
Onions |
2, finely sliced |
|
Garlic cloves |
2, crushed |
|
Garam masala |
1 tsp |
|
Turmeric |
1 tsp |
|
Ground coriander |
1 tsp |
|
Canned chopped tomatoes |
400ml |
|
Can coconut milk |
400ml |
|
Pinch of sugar |
optional |
|
Coriander |
½ small pack, roughly chopped |
|
Rice or chapatis |
to serve |
Instructions
Step 1
Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until dark golden and soft.
Step 2
Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over a medium heat for 5-6 mins until softening. Stir in the garlic and spices, for a few mins until the spices release their aromas.
Step 3
Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.
