Roasted aubergine with peas

Serves:

4

Time:

35 min

Roasting aubergines in their skin adds a great smokiness to this spicy dish

Ingredients

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• 1 large round aubergine
  
• 2 tbsp vegetable oil
  
• 2 green chillies
  
• 2 onions, finely chopped
  
• 2 large garlic cloves, finely sliced
  
• ½ tsp turmeric powder
  
• 1 tsp garam masala
  
• 2 tomatoes, coarsely chopped
  
• 50g frozen peas, defrosted
  
• 2 tbsp chopped coriander

Method

1. Roast the whole aubergine directly on the gas burner, under the grill, or on a barbecue, until the skin becomes charred and the flesh has softened. Leave to cool slightly.

2. Peel off the skin and mash the flesh with a fork.

3. Split the chillies in half lengthways, remove the seeds, and finely chop. Leave the seeds in if you prefer a fiery flavour.

4. Heat the oil in a frying pan and cook the onions and chillies until golden.

5. Stir in the garlic and add the turmeric and garam masala. Cook for 2-3 minutes over a gentle heat.

6. Add the tomatoes and continue frying for 5 minutes before tipping in the frozen peas and mashed aubergine. Stir and cook for another 5-10 minutes – until the aubergine darkens. Stir in the coriander and serve with Indian flatbreads.

Nutritional information

Allergy advice

Contains: Garam masala sometimes contains mustard and/or sesame.

Food safety tips

Always wash your hands, work surfaces, utensils and chopping boards before you start cooking. You should wash or peel raw vegetables before use – this will help clean them and remove any harmful bacteria that might be on the outside.