Aubergines in Tomato & Tamarind Sauce

This simple aubergine dish is almost a stew, and the delicious sauce is really comforting. Cooking it slowly concentrates the flavours, so start preparing your sauce as early as possible. Its more than happy standing solo, and is a good crowd pleaser.

Serving Suggestion: Basmati rice or bread with a generous dollop of yoghurt and some toasted almonds.

Difficulty Level: 2

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Ingredients:

Serves 4 - 6

• Vegetable oil

• 2 large onions, halved and thinly slices into half moon

• 1 garlic bulb, cloves peeled

• 1 tsp group cinnamon

• 1 tbsp thick unsweetened tamarind paste

• 2 x 400g cans chopped tomatoes

• 4 tbsp clear honey

• 6 aubergines

• Maldon sea salt flakes and freshly ground black pepper

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Method:

1. Add enough vegetable oil to coat the base of a large saucepan and set over a medium heat. Fry the onion for 8 - 10 minutes, or until browned but not burnt.

2. Add the garlic cloves to the saucepan along with the cinnamon and cook for a couple of minutes, until the garlic begins to soften. Stir in the tamarind, tomato and honey and season generously. Reduce the heat to low and simmer gently for 1 hour (or more), until the sauce is reduced a little, and has sweetened and intensified in flavour.

3. Meanwhile, cut each aubergine in half lengthways and remove the stem, then slice each piece lengthways into 4 wedges. Line a tray with a double layer of kitchen paper.

4. Pour enough vegetable oil into another large saucepan to fill to a depth of about 2.5cm. Heat the oil over a high hear, then add the aubergine wedges. Fry for 15 minutes, turning occasionally, until browned and cooked through. Remove with a slotted spoon and transfer to the paper-lined plate to drain. Pat with kitchen paper to absorb the excess oil.

5. Once the sauce is cooked, add the aubergine wedges to the sauce and carefully stir to ensure they are well coated. Heat through, then serve.

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