All-In-One Aubergine, Tomato & Nigella Seed Curry
Vegetarian
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All-In-One Aubergine, Tomato & Nigella Seed Curry

This variation of a Madhur Jaffrey recipe, known as 'Pickled Spice Aubergine', offers a twist on the original. Instead of deep-frying the aubergines before combining them with the spiced tomato sauce, they are roasted in the oven. In this version, take it a step further by simmering cherry tomatoes beneath the aubergine, resulting in a remarkably hassle-free yet wonderfully harmonious dish.
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Serves
4
Total Time
1 Hour
Ingredients
300g of vine cherry tomatoes, halved
2in of ginger, grated
3 cloves of garlic, grated
6 baby aubergines, halved (or 2 large aubergines, thickly sliced)
Storecupboard
2 tsp of nigella or black onion seeds
1 tsp of fennel seeds
1 tsp of coriander seeds, lightly crushed
½ tsp of ground turmeric
½ tsp of mild chilli powder
2 tsp of sea salt flakes
3 tbsp of neutral or olive oil
Method
Step 1

Preheat the oven to 180°C fan/200°C/gas 6.

Step 2

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.

Step 3

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.

Step 4

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. 

 

India Express by Rukmini Iyer (published by Square Peg) hbk £22. Photography David Loftus

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