While you have the oven on, chuck in a few aubergines (stabbed a few times with a fork) to use in this curry. Alternatively, you could mix the flesh with cumin and yogurt to make a tasty dip.
Ingredients:
4 aubergines
1 clove garlic, minced
1 tsp finely grated fresh root ginger
2 tsp tamarind paste
1/2 tsp ground turmeric
half a chilli, finely chopped
oil
200 ml unsweetened coconut milk
1 tbsp fresh coriander, chopped
To prepare the aubergines, stab each one a few times with a fork, place in a preheated oven 190°C and roast for 30 minutes. You can do this in advance and keep them in the fridge for a couple of days.
Peel the aubergine and roughly dice the flesh .
Heat some oil in a saucepan, add the minced garlic, ginger, tamarind paste, turmeric and chilli.
Fry for a couple of minutes then add the aubergine.
Stir in the coconut milk and simmer for 5 minutes.
Stir in the coriander before serving.
