Spiced Eggplant  Masala  

Ingredients:

Eggplants /aubergine

Ginger root

Garlic

Spinach

Tinned tomatoes

Tinned chickpeas

Spice mix:

garam masala

chilli flakes

cayenne pepper

coriander seeds

fennel seeds

tumeric

cumin

1

Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit

2

      Remove the stalk and cut the eggplant into 1-inch cubes. Toss with some oil, salt and pepper and place on a lined baking tray.

3

  Roast the eggplant for 30 minutes or until tender inside and slightly browned on the outside

4

Finely dice the garlic and ginger into small pieces and measure out your spice mix

5

        Heat oil in a large saucepan or casserole dish over medium heat. Fry the ginger and garlic plus a pinch of salt, and cook for a few minutes until translucent and fragrant

6

  Add the spice mix and dry fry it with the garlic and ginger for a minute

7

Stir through the tinned tomatoes, then add the roasted eggplant and chickpeas including their water

8

Cook the eggplant curry at a gentle simmer for 20 minutes to allow the flavors to combine.

9

Stir through the spinach, cook for a further 2 minutes and then spoon into warm bowls and serve

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