A smoky mashed aubergine dish.
To get the authentic, smoky flavour, the aubergine would be cooked over coals, however this maybe isn't that practical for your mid-week suppers! We’ve simply cooked the aubergine under the grill; however, if you have a gas hob, it can be cooked directly on the flame (once the weather has warmed up try cooking it on your BBQ).
- Put the whole aubergine under a hot grill and cook for around 30 minutes (turning 2 or 3 times during the cooking). When ready, the skin should be blackened and crispy and a knife should slide easily through the soft interior. Leave to cool for 10 - 15 minutes.
- Once cooled slightly peel away the skin (it should come off easily) or cut it in half and scoop out the soft flesh. Mash the flesh coarsely and set aside.
- Heat the oil in a frying pan until hot, then add the cumin seeds. Fry for 1 - 2 minutes.
- Add the onions and fry (stirring from time to time) over a medium heat for 4 - 5 minutes, until soft.
- Add the garlic and chilli, and continue cooking for a further 1 - 2 minutes.
- Add the cumin powder, coriander powder, garam masala and turmeric, then mix and cook for 1 minute. If the powders start to stick to the bottom of the pan, add a splash of water.
- Add in the tomato and cook for another 4 -5 minutes, until the tomatoes have softened. You should end up with a thick mixture.
- Finally, add in the mashed aubergine and mix everything together. Season to taste with salt.
- Serve warm or at room temperature and garnish with fresh coriander and a squeeze of lime.