1. In a blender, whizz the garlic, ginger and chillies with just enough water to form a thin paste. 2. Cut the aubergines lengthwise into four thick slices, then cut across into 1 ½ inch thick chunks; heat the sunflower oil in a wide lidded pan and fry the aubergines in batches until completely tender and reddish-brown on both sides; when each batch is finished, lift from the pan using a slotted spoon and place in a sieve over a bowl; leave for 30 minutes to drain off the surplus oil. 3. In the same pan, use 2 tablespoons of the drained oil and heat through; add the cumin, fennel and coriander seeds and fry for a few seconds; add the tomato, tomato puree, garlic/ginger/chilli paste, turmeric and salt; cook gently, stirring well, for about 10 minutes until the mixture thickens. 4. Add the drained aubergines to the tomato sauce, cover the pan and cook gently for about 15 minutes. 5. Serve at once, or leave overnight in the fridge for the flavours to develop; sprinkle with cilantro leaves before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
