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Preheat the oven to 180°C fan/200°C/gas 6.
Tip the cherry tomatoes, ginger, garlic, spices, salt and oil into a roasting tin or oven dish just large enough to hold the tomatoes in one layer, then add the aubergine pieces.
Mix everything really well, then arrange the aubergine pieces on top of the tomatoes. If you like, use a sharp knife to gently score a cross-hatch pattern into the cut side of the aubergine pieces and then gently rub in some more of the spice mixture.
Transfer the tin to the oven and roast for 40–45 minutes until the aubergine is cooked through. Serve hot.
SERVE WITH: This is perfect with buttery white rice.
LEFTOVERS: Keep leftovers in the fridge for up to two days – this reheats well in the microwave.