Aubergines are one of the most versatile vegetables in the world in terms of how they are cooked, the shape, colour and size. There are around 100 varieties which come in many shiny shades of purple, white yellow, green, striped or a combination of one or more. Aubergines soak up flavour and as a result they can be grilled, fried, sautéed, baked and steamed.
3 tablespoons oil
2 large aubergines, bite size chunks
2 medium potatoes, bite size chunks
1 garlic clove, finely chopped
1 medium onion, chopped
1 inch ginger, finely chopped
½ tin chopped tomatoes
1 teaspoon cumin seeds
1 teaspoon turmeric
½ teaspoon black pepper
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon garam masala
3 chopped chillies (optional)
Chopped fresh coriander to garnish
Time: 40 -50 minutes
In a large saucepan heat the oil to a medium heat; once hot, add the cumin seeds, cook until they start to crackle and turn a golden colour. Add the onion and garlic, cook for about five minutes or until golden brown.
Add the fresh ginger, along with the tinned tomatoes. Mix and cook for a couple of minutes.
Next stir in the spices, turmeric, salt, garam masala, black pepper, ground cumin and fresh chillies. Cook for 1 minute.
Add the potatoes and mix well. Turn the heat down to low, stirring occasionally; cover and cook for about 10 minutes.
Add the aubergine and mix well. Cover and cook for 15-20 minutes or until the aubergine and potatoes are soft and tender. If the vegetables begin to stick to the bottom of the pan – add a splash or two of cold water.
Once cooked check seasoning. Garnish with coriander and serve with naan or chapatti and plain yoghurt.