Smoky Spiced Aubergine

Ingredients

  • 2 large aubergines
  • 1 onion, finely chopped
  • 2 teaspoons chopped garlic 
  • 2.5 cm piece of ginger, chopped
  • 1 green chilli, chopped
  • 2 tablespoons oil
  • 2 teaspoons Kripa Garam Masala No 24
  • 2 teaspoons Kripa House Blend No. 27
  • a pinch of black pepper powder
  • 2 tomatoes, chopped
  • 4 tablespoons fresh coriander, finely chopped
Methods
  1. Scorch the aubergines by holding them over a medium gas flame, or heating them under a
    grill. Keep turning them until the skin is blackened on all sides. Set aside until cool, and then
    peel off the charred skin. Roughly chop the flesh. Don’t worry if black specks remain on the
    flesh because they add to the smoky flavour.
  2. Combine onion, garlic, ginger and chilli in a blender and process until chopped together but
    not to a paste. Alternatively, chop finely with a knife and mix in a bowl.
  3. Heat the oil in a deep, heavy-based frying pan over medium heat.
  4. Add the onion mixture and cook until slightly browned.
  5. Add all the spices and the salt and pepper, and stir for a minute.
  6. Add the chopped tomatoes and simmer until the liquid has reduced.
  7. Put the aubergines in the pan and mash them, stir around with the spices.
  8. Simmer for 10 minutes or until the aubergines are soft.
  9. Stir in the fresh coriander and season with salt to taste.
  10. Serve of as wrap filling or on toast with sprinkle of Kripa Garlic Podi or with chappati.