Sometimes you just feel like something spicy, even when it’s hot outside. The advantage of this curry is that it’s quick and can be made from items I generally have in my fridge and store-cupboard. I love aubergines (eggplants) but I have to be careful how I cook them as they absorb fat like blotting paper. In this dish they can either be roasted under the grill (broiler) or cooked more quickly in the microwave. So, when speed is of the essence……
Of course, dishes such as these tend to taste better the next day, so be sure to make plenty!
1. Set oven to grill (broil) and line a baking sheet with parchment paper or aluminum foil.
2. Place aubergine flesh side down on prepared braking tray. Place under grill (broiler) and cook for 30-35 minutes, or until charred slightly and the flesh has softened. Remove and scoop out flesh with a spoon onto a cutting board. Roughly chop and transfer to a bowl.
3. Alternatively, cook on high in microwave for 5-6 minutes, until the flesh has softened.
2. In a large frying pan (skillet), heat the coconut oil on medium-high heat. Add onions and cook until softened and slightly golden.
3. Add garam masala, chili and coriander powders and fry for 15 seconds until fragrant.
4. Add garlic and ginger, and fry for a further 15 seconds until slightly softened. Add tomatoes, (and pepper if using) and cook for 10-15 minutes until they have completely softened. The tomatoes should be jammy in texture and a deep burnt orange colour, with the coconut oil rising to the surface.
5. Add eggplant and salt to taste, and cook for an additional 5 minutes.
6. Remove from heat and garnish with fresh chopped coriander.
7. Serve alongside hot flat breads and a selection of pickles.
8. Any leftovers will sit happily in the fridge for a couple of days or freeze for a month.