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

The original calls for the aubergines to be deep-fried before making the spiced tomato sauce – my mother has long since roasted off the aubergine pieces in the oven, but in this version I go one step further, cooking down cherry tomatoes under the aubergine. I was delighted to find that this makes for an extremely low-hassle, but no less beautifully balanced dish.

Serves 4
Prep 15 minutes
Cook 45 minutes

MAIN

• 300g vine cherry tomatoes, halved
• 2 inches ginger, grated
• 3 cloves garlic, grated
• 6 baby aubergines, halved (or 2 large aubergines, thickly sliced)

STORE CUPBOARD

• 2 teaspoons nigella or black onion seeds
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds, lightly crushed
• ½ teaspoon ground turmeric
• ½ teaspoon mild chilli powder
• 2 teaspoons sea salt flakes
• 3 tablespoons neutral or olive oil

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 2 days – this reheats well in the microwave.