Aubergine

Aubergine Curry

2 aubergines, cut into 2cm cubes
2 onions or 4 banana shallots
2 cloves garlic, crushed
1 tbsp grated ginger
1 tsp fennel seeds
1 tsp cumin seeds
1 tbsp ground coriander
½ tsp ground turmeric
1 long red chilli
1 x 400g can chopped tomatoes
Groundnut or Grapeseed oil
Fresh coriander

The aubergine needs to be cooked first so that it doesn't remain rubbery. I've found that frying the aubergine in a pan with very little oil (almost dry) and then when starting to brown adding further oil stops it absorbing all the oil straight away. So cook the aubergine pieces in batches and set to one side, then fry the onions until translucent.

Now add all the spices, the garlic, chilli, ginger, fennel, turmeric, corriander seed and cumin seeds and cook for a couple minutes. Add the tomatos and water, bring to simmering point, then cover and leave for about 30mins. Don't forget to season

Serve scattered with coriander leaves.

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