Eggplant Curry

Method:

Using a fork poke holes all over your eggplant and put into a heatproof dish to grill for roughly 15-20 minutes. Ensure you turn your eggplant regularly until it is soft and splits open.

While the eggplant is cooking, heat the oil in a fry pan and then add your sliced onion - cooking until it is a pale golden colour.

Then add the tomato passata and all of your spices to the onion. Cook on low heat roughly ten minutes.

Once your eggplant is cool enough to touch remove its stalk & gently peel off its skin.

Then mash the soft eggplant with a fork & add it to the tomato mixture - cooking on a low heat for a further 5 or so minutes.

While your eggplant curry is cooking away cook up some rice to serve.

Plain yogurt and coriander can be added prior to serving.