Roasted Aubergine with Chilli

Ingredients

• Aubergines
• Vegetable oil 3 tbsp
• Garlic 3 cloves, minced
• Fresh ginger 1 inch piece, grated
• Fresh green chillies 1-2, finely chopped (seeds removed for less heat, optional)
• Dried chilli flakes 1 tsp (or to taste)
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Ground turmeric 1/2 tsp
• Tomato puree 1 tbsp
• Salt to taste
• Fresh coriander small bunch, chopped (for garnish)

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a large baking tray with parchment paper.
2. Cut the aubergines into 2cm cubes. Place them in a large bowl, drizzle with 2 tbsp of the vegetable oil, and season with salt. Toss well to coat.
3. Spread the aubergine cubes in a single layer on the prepared baking tray. Roast for 25-30 minutes, or until tender and golden brown, turning halfway through.
4. While the aubergines are roasting, heat the remaining 1 tbsp of vegetable oil in a small frying pan or saucepan over a medium heat. Add the minced garlic, grated ginger, and chopped fresh green chillies. Fry gently for 1-2 minutes until fragrant, being careful not to burn the garlic.
5. Stir in the dried chilli flakes, ground cumin, ground coriander, ground turmeric, and tomato puree. Cook for another minute, stirring constantly, until the spices are fragrant and the tomato puree has darkened slightly.
6. Once the aubergines are roasted, transfer them to a clean bowl. Pour the spiced oil mixture over the aubergines and toss gently to coat everything evenly.
7. Taste and adjust seasoning with salt if needed. Serve warm, garnished with fresh chopped coriander.