Roast tandoori-spiced aubergine

1. Preheat the oven to 180˚C, gas mark 4, and boil the kettle. Cut the aubergines in half lengthways. Use a sharp knife to score the flesh in a criss-cross pattern and put in a large roasting tin, cut-side up. In a large bowl, mix together the ginger, garlic, spices, ½ the lemon juice, 2 tbsp oil and 2 tbsp yogurt; season. Add a splash of water if needed, to make a spoonable paste.

2. Spread the paste over the aubergines and massage it into the cuts. Pour boiling water into the base of the tin, to a depth of about 1cm, and dot the cherry tomatoes all around the aubergines. Drizzle everything with the remaining 1 tbsp oil, then put in the oven and roast for 50 minutes-1 hour. Check a couple of times, basting the aubergine flesh with the juices in the tin to keep it moist, and adding more water if the aubergines start to dry out.

3. The aubergines are ready when the flesh is incredibly soft, almost gooey. Remove from the oven and transfer everything to a serving platter. Stir the remaining lemon juice into the remaining yogurt and season. Drizzle over the aubergines, then scatter over the sliced onion and coriander leaves before serving.