Delicious melt in the mouth aubergine (egg plant) with a warmly spiced and fragrant tomato sauce topped with crispy potatoes. Serves 4 as a side dish.
1 large(ish) aubergine
2 tablespoons sunflower oil
1 teaspoon panch puran ( a blend of whole spices)
1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon amchoor (mango powder) – lemon juice will do if you can’t get amchoor
2 green chilis – finely chopped
about a tablespoon of ginger – finely chopped
handful of fresh coriander – roughly chopped
1 onion – finely chopped
1x400g tin of chopped tomatoes or equivalent fresh tomatoes chopped
1 medium potato – peeled and thinly sliced
Top and tail the aubergine then slice into quarters lengthways. If very large, cut each on in half lengthways again and maybe in half across too. You want nice big chunks.
Heat the oil in a large frying pan and fry the aubergines until soft and lightly browned. Place the aubergines in an ovenproof dish.
Now heat the pan again – add a little oil if needed. When hot add the panch puran, stir for a couple of seconds, then add the onion and fry off gently until soft and starting to brown at the edges. Add all the other ingredients except the potato and cook until the tomato sauce has reduced a little. Pour the sauce over the aubergines then cover with the slices of potato.
Cover the dish with foil and place in the oven at 200C for 40-50 minutes until the potatoes are cooked. Now remove the foil and place under the grill until the potatoes have browned.