- 2 aubergines
- 2 tbsp of mustard oil
- 2 onions, sliced
- 1 heaped tsp cumin seeds
- 4cm stick of cassia bark
- 1 tsp of salt
- 1 tsp of cinnamon powder
- 2 green chillies, finely chopped
- ½ tsp turmeric
- 3 fresh tomatoes, cut into wedges
- Handful of fresh coriander, chopped
- Place one aubergine at a time directly onto the flame of your hob turning them with tongs to blacken and blister the outside. Alternatively, cook in a wood burning stove or barbecue to get a wonderful smoky flavour.
- Once blackened place on a tray and roast in a pre-heated oven at 180oC) for about 10 minutes. Turn and then leave for a further 10 minutes. They should be soft and cooked through.
- Leave to cool then either peel the skin away or slice in half and scoop out the flesh discarding the skin. Mash the flesh to a pulp and set to one side.
- Heat the oil in a pan and add the cumin seed and cassia bark.
- Once sizzling add the sliced onion and cook until golden brown.
- Add the chillies, turmeric, salt, cinnamon powder and stir in the aubergine flesh. Leave to cook for 20 minutes until you have a thick spicy masala pate.
- Add the tomatoes and cook for another few minutes then remove from the heat.
- Add a handful of fresh coriander before serving. I sometimes also like to add a splash of coconut milk to make it nice and creamy.
I like this as a side dish with roti or dosa, but I have also been known to serve it as a pate for the odd posh dinner party as well. Add a splash of coconut milk to completely change the balance of this dish giving a slight sweetness and creamy consistency - I'm getting hungry!