Aubergine, Tamarind & Coconut Bake

I absolutely love aubergines, not only do they look gorgeous but they are versatile too, they hold their shape making them a great meat substitute for curries and stews. They are a good source of vitamins B1 and B6 and are packed full of essential minerals such as potassium, copper, magnesium and manganese as well as fibre. This dish is super easy to make and really tasty, I would recommend making it the day before you want to eat it, to allow the flavours to develop. Served with this Chaat Masala cucumber and tomato salad and naan or rice it makes the perfect meal which can be enjoyed all year round.

Ingredients

4 Aubergines, cut in half lengthways

1 large red onion, diced

3 inch piece of ginger, grated

3 small pieces of turmeric, grated

4 cloves of garlic, grated

2 tins of tomatoes

1 cup of coconut cream

1 pot of tamarind paste

1 chilli, chopped

8 curry leaves

Small bunch of coriander, chopped

Method

Heat the oven 180c

Peel the garlic and grate

Grate turmeric and ginger

Chop chilli finely

Chop red onion

Cut the aubergines in half and score each cut side

Place the aubergines in greased baking dish and rub with olive oil

Bake in the oven for 20mins while you make the sauce

Heat olive oil into the heavy based pan and cook the onions

Add the garlic, ginger, turmeric and chilli cook until soft

Add the tinned tomatoes, coconut milk, curry leaves and tamarind paste and cook the sauce for 20mins

Remove the aubergine and spoon the mixture over the top, cover with tin foil and bake for 30 minutes

Then remove the foil and increase the heat to 200 and bake for a further 15mins

Remove from the oven, sprinkle with chopped coriander and serve

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Aubergine, Tamarind & Coconut Bake