AUBERGINE CURRY

Preparation Method :

• Preheat the oven to 200°C / 400°F / Gas 6. Wrap each aubergine in foil and bake until soft. Unwrap and leave to cool.
• Cut the mushrooms in half or in quarters and set aside.
• Heat the oil in a heavy pan and fry the mustard seeds for 1-2 minutes until they begin to splutter.
• Add the spring onions, mushrooms, garlic and chilli and fry for 5 minutes.
• Stir in the chili powder, cumin, ground coriander, turmeric and salt and fry for at least 2 minutes. Add the tomatoes and simmer for 5-7 minutes.
• Cut each of the aubergines in half lengthways and scoop out the soft flesh into a mixing bowl. Mash the flesh roughly.
• Add the mashed aubergines and chopped fresh coriander to the saucepan.
• Bring to the boil and simmer until the sauce thickens. Serve garnished with a fresh coriander sprig.