Spiced smoked aubergine with tomatoes

  • Preparation time: 10 minutes, plus cooling
  • Cooking time: 25 minutes
  • Total time: 35 minutes, plus cooling

Serves: 4


2 large or 3 medium aubergines
1 tbsp sunflower (or groundnut) oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
½ tsp ground turmeric
½ tsp mild chilli powder
2 jack hawkins tomatoes, roughly chopped
1 large egg, beaten
½ lemon, juice
2 tbsp roughly chopped coriander leaves


1. Prick the aubergines with a fork; cook under a very hot grill for 10-12 minutes, turning regularly, until soft and blackened. Put in a heatproof bowl, cover with cling film and set aside for 10 minutes. Discard the skin and stems; chop the flesh.

2. Meanwhile, heat the oil in a frying pan and gently cook the onion and garlic for 10 minutes, until golden. Add the spices and cook for 30 seconds. Stir in the tomatoes and cook for 5 minutes, until pulpy, then add the aubergine; simmer for 2-3 minutes. Set aside and cool for a minute, then stir in the egg until set. Add lemon juice to taste and scatter over the coriander. Serve with chapatis, if liked.