AUBERGINE BALTI

Serves 2

l 1 aubergine (about 300g/10½oz)

l 2tbsp rapeseed oil

l 1tsp cumin seeds

l 1 onion, finely chopped

l 1 green chilli, finely chopped

l 2tbsp garlic and ginger paste (see

tip across bottom of pages 68-69)

l 2 tomatoes, diced

l ½tsp ground turmeric

l 1tsp ground cumin

l ½tsp ground coriander

l ½tsp chilli powder

l Salt, to taste

l 3tbsp finely chopped coriander, to garnish

Naan bread, to serve

lPreheat the oven to its highest setting. Rub the skin of the aubergine with about ½ a teaspoon of the oil and place it on a roasting tray in the oven for about 20 minutes, or until the skin blackens and blisters. Transfer the aubergine to a chopping board and slice it in half lengthways. Scoop out all the flesh. Discard the skin and cut the flesh into small cubes. Set aside.

Now heat the remaining oil in a frying pan over a medium-high heat. When visibly hot, toss in the cumin seeds. Temper the cumin seeds in the oil for about 20 seconds. Add the chopped onion and fry for about 5 minutes, until soft, translucent and lightly browned. Stir in the green chilli and garlic and ginger paste. Fry for a further minute or so, then stir the diced tomatoes in.

Add the dry spices while stirring, then add the diced aubergine. Cook for 3-5 minutes, until the aubergine is soft and most of the liquid has dried up. Season with salt to taste, garnish with coriander and serve with naan bread.

The Curry Guy Bible by Dan Toombs is published by Quadrille, £25. © Dan Toombs 2020. To order a copy for £21.25 go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £15. Offer price valid until 10/10/2020. l l

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