Succulent and savoury.
- 1 tsp salt
- 8 baby aubergines, quartered lengthways
- 3 tbsp gram (chickpea) flour
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tbsp finely grated fresh ginger
- 2 cloves of garlic, crushed
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- Handful of fresh coriander leaves, chopped
- 3 tbsp coconut or vegetable oil
- Juice of 1/2 a lemon
- 3 tsp brown sugar
- Rub ½ tsp salt into the aubergines and leave them to drain in a colander for 30 minutes.
- Put the chickpea flour, cumin seeds and coriander seeds into a heavy frying pan and toast on a medium heat until the seeds pop and the flour becomes darker. Scoop out into a pestle and mortar and roughly crush the seeds. Add the ginger, garlic, cayenne, paprika, fresh coriander, ½ tsp salt and bash into a thick, sticky paste.
- Pat the aubergines dry with kitchen paper, then rub the paste into them.
- Put the oil in a large frying pan. When it is hot add the aubergines and begin to fry, browning them on all sides for 3 or 4 minutes. Add 3 tbsp water. Pop a lid on the pan and leave to simmer for around 15 minutes.
- Whisk the lemon and sugar together and pour over the aubergines. Continue to cook for a few minutes, turning them once, until there is a thick sauce and the aubergines are almost falling apart. Serve warm, topped with chopped coriander.
From Peace & Parsnips by Lee Watson