All-in-one aubergine, tomato and nigella seed curry

Serves: Four Prep: 15 minutes Cook: 45 minutes

Ingredients:

■ 300g vine cherry tomatoes, halved

■ 2 inches ginger, grated

■ 3 cloves garlic, grated

■ 6 baby aubergines, halved (or 2 large aubergines, thickly sliced)

■ 2 teaspoons nigella or black onion seeds

■ 1 teaspoon fennel seeds

■ 1 teaspoon coriander seeds, lightly crushed

■ 1⁄2 teaspoon ground turmeric

■ 1⁄2 teaspoon mild chilli powder

■ 2 teaspoons sea salt flakes

■ 3 tablespoons neutral or olive oil

Method:

■ Preheat the oven to 180°C fan/200°C/ gas mark 6. ■ Tip the cherry tomatoes, ginger, garlic, spices, salt and oil into a roasting tin or oven dish just large enough to hold the tomatoes in one layer, then add the aubergine pieces. ■ Mix everything really well, then arrange the aubergine pieces on top of the tomatoes. If you like, use a sharp knife to gently score a cross-hatch pattern into the cut side of the aubergine pieces and then gently rub in some more of the spice mixture. ■ Transfer the tin to the oven and roast for 40 to 45 minutes until the aubergine is cooked through. Serve hot. This is perfect with buttery white rice. You can keep the leftovers in the fridge for up to two days – this reheats well in the microwave.