2 large aubergines
3 tbsp vegetable or sunflower oil
6 garlic cloves, finely chopped
2 onions, finely chopped
2 green chillies, finely chopped
2 tsp tomato puree
1 tsp ground cumin
¼ tsp salt
2.5cm/1in piece fresh ginger, peeled and grated
A Pinch of garam masala
1 handful of coriander leaves, chopped
Hold the aubergines with a pair of tongs over a naked flame, turning frequently, until the skin is charred and blistered all over.
Leave the aubergine until it is cool enough to handle. Cut it in half lengthways and scoop the flesh into a bowl, then mash or chop it and set aside.
Heat the oil in a wok or large saucepan over a medium heat. Add the garlic, onions and chillies and fry for 6-8 minutes until the onions are golden brown.
Add the tomato puree, cumin and salt and stir around for a couple of minutes until the mixture becomes quite thick. Stir in the aubergines and continue stirring about 3 minutes until blended and the mixture becomes thick and mushy. Sprinkle with the ginger and garam masala and continue cooking for about 20 seconds. Garnish with the coriander and serve hot with chapatis or naan.