Ingredients

Method

Preheat the grill to high, place the aubergine under the grill and let it blacken, turning as each side blackens, to cook evenly. If using gas, set hob to medium and turn carefully using tongs. Set aside till cool enough to handle, then halve and scrape the flesh carefully into a bowl, using a spoon, discarding only the thin charred skin.

Meanwhile, heat the oil in the frying pan till very hot, add the sliced onions; fry till medium gold, then add the minced garlic and ginger. Stir and fry for a few minutes.

Now add the chopped tomatoes and turn the heat up so they fry and soften, stirring to prevent them burning from time to time. When it's all nicely fried (but not brown), add the aubergine pulp, continuing to fry for another 30 minutes or so, until the aubergine is well fried and mixed with the masala, turning dryish. Turn off the heat then add the spring onions, green chilli and coriander. Give it all a good mix and serve hot or at room temperature.

* >>>This also tastes good on toast, a veggie pate in style. * >>>Reheat in the microwave as necessary, but tastes great cold too.