Roast aubergine 30 minutes over heat; discard black skin and use only edible flesh.

Ingredients

• 800 gEggplant, raw
• 400 gTomatoes, red, ripe, raw, year round average
• 180 gOnions, raw
• 30 gOil, olive, salad or cooking
• 20 gGinger root, raw
• 7 gSalt, table
• 15 gGarlic, raw
• 5 gSpices, cumin seed
• 6 gSpices, coriander seed
• 4 gSpices, pepper, red or cayenne

Method

1. Roast aubergine 30 minutes over heat; discard black skin and use only edible flesh.
2. Fry onion, garlic, ginger, cumin, coriander and chilli in all oil at 170 °C for 8 minutes.
3. Add tomatoes and salt and cook 10 minutes to a thick base.
4. Stir in aubergine flesh and cook 7 minutes to a smoky purée; oil remains in the dish.