Prep: 15 mins
Cook: 45 mins
Serves: 4
Ingredients
600g aubergine, or baby aubergines sliced into
rounds
3 tbsp olive oil
2 onions, finely sliced
2 garlic cloves, crushed
1 tsp garam masala
1 tsp turmeric
1 tsp ground coriander
400ml can chopped tomatoes
400ml can coconut milk
pinch of sugar (optional)
½ small pack coriander, roughly chopped
rice or chapatis, to serve
Method
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.
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