Spicy Aubergine



In France we can get eggplant all year round so I am always searching for new and interesting things to do with this lovely fruit. (Yes it is a fruit)

This dish can be served hot, warm or cold.

Ingredients

Peanut oil
2 aubergine
1 tin chopped tomatoes
2cm knob of ginger
6 garlic cloves
1 teaspoon fennel seeds
1/2 teaspoons nigella seeds
1 tablespoon ground coriander
1/4 teaspoon tuneric
1/2 teaspoon chilli powder
salt

Method

Cut the eggplant in half length ways and then cut into wedges, place in a colander and salt generously. Leave over a plate for half an hour or so, this will eliminate the bitterness from the eggplant.

Rinse the aubergine well and pat dry.

Heat several tablespoons of oil in a large frying pan and cook the aubergine until it is tender - you may need to do this in batches. When cooked place on paper towel to drain.

Puree the ginger, garlic and 1/3 of the tomatoes together.

In a heavy based saucepan heat a tablespoon of oil and add the fennel and nigella. Cover and cook until the seeds start to pop, add the pureed ginger, garlic and  tomatoes (careful it will spit when this is added). Cook for a minute of so then add the spices, stir for another minute and then gently add the eggplant and stir.

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