ROASTED AUBERGINES WITH SPRING ONIONS

Preparation Method :

• Preheat the oven to 190°C / 375°F / Gas mark 5. Brush the aubergines with 1 tablespoon of oil and prick with a fork. Bake for about half an hour or until soft.
• Heat the remaining oil and fry the black mustard seeds until they splutter.
• Add in the onions, mushrooms, garlic and chilli, fry for about 5 minutes.
• Stir in the chilli powder, cumin, coriander, turmeric with salt and fry for few more minutes. Add the tomatoes and simmer for 5 minutes.
• Cut the aubergines in half lengthwise and scoop out the soft flesh into a large mixing bowl. Mash the flesh to a course texture.
• Add the aubergines to the pan with the coriander. Bring to the boil and simmer for about 5 minutes or until the sauce thickens. Garnish with coriander and serve.