Recipe ingredients
2 large aubergines, about 1 pound each
3 tablespoons oil
1/2 teaspoon black mustard seeds
1 bunch spring onions, finely chopped
4 ounces button mushrooms, halved
2 garlic cloves, crushed
1 fresh red chilli, finely chopped
1/2 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1 teaspoon salt
14 ounces can chopped tomatoes
1 tablespoon chopped fresh coriander
Sprigs of fresh coriander, to garnish
How to make aubergine curry
Preheat the oven to 400 degrees F.
Brush both of the aubergines with 1 tablespoon of the oil and prick with a fork.
Bake in the oven for 30 to 35 minutes, until the aubergines are soft.
Meanwhile, heat the remaining oil in a saucepan and fry the mustard seeds for 2 minutes, until they being to splutter.
Add the spring onions, mushrooms, garlic and chilli and fry for 5 minutes.
Stir in the chilli powder, curnin, coriander, turmeric and salt and fry for 3 to 4 minutes.
Add the tomatoes and simmer for 5 minutes.
Cut each of the aubergines in half lengthways and scoop out the soft flesh into a bowl.
Mash the flesh briefly.
Add the mashed aubergine and fresh coriander to the saucepan.
Bring to the boil and simmer for 5 minutes or until the sauce thickens.
Serve garnished with coriander sprigs.
Note: If you want to omit some of the oil, wrap the aubergines in foil and bake in the oven for 1 hour.