Ingredients 1 aubergine (eggplant)
1 pinch of salt
2 tbsp oil
1 clove of garlic
1 tsp turmeric
1 tsp cumin
2 red chillies
1 tbsp lemon juice
400g tin chopped tomatoes
If you can't get fresh chillis then the preserved ones in vinegar will be fine.
Cut the stem off the aubergine and prick all over with a fork. Submerge in a mixing bowl full of water. Add the pinch of salt and then leave to sit for about 20 minutes. This reduces the naturally bitter flavour of the aubergine.
Heat 2 tbsp of oil in a large, non-stick frying pan.
Peel and finely chop the onion and garlic.
Sweat the onion and garlic over a low heat.
Chop the chilli and add to the pan along with the turmeric and cumin. Stir well and cook for a few more minutes.
Chop the mushrooms into large chunks and add to the pan. Cook for another few minutes.
Take the aubergine out from under the water and cut into chunks.
Add to the pan - stirring well to coat everything in the spices and oil.
Add the lemon juice and stir.
Turn up the heat and cook until the aubergine starts to brown at the edges.
Add the chopped tomatoes and reduce heat until the pan is just simmering. Simmer for 10 minutes, or until the aubergines are tender.