8 baby aubergines, 2 tbsp garam
marsala, 1 tbsp cumin, 1 tsp mustard
seeds, 2 tbsps ghee or vegetable oil, 200g spinach, 1 white onion, 1 bulb garlic, passata, salt, olive oil, 1 red chilli pepper.
I love curry, the scent of toasting spices, the gentle bubbling inside my enormous cast iron wok and that delicious high one gets from the exotic heat of the chillies. This dish is rich with flavour and has the most amazing buttery soft textured aubergines. Give it a try - perfect with my peshwari naan - this is the ultimate winter warming comfort food.
1) Slice the tops from the baby aubergines and slice in half lengthways, then horizontally. Arrange in an ovenproof dish with the skins down and sprinkle with salt to draw out the bitter juices. Drizzle with olive oil and roast in the oven at 200 degrees for 30 minutes.
2) At the same time, put an entire bulb of garlic into an ovenproof dish and roast in the oven for 30 minutes.
3) Put the mustard seeds and spices in the wok and toast for about 2 minutes - once the mustard seeds begin to pop, it's time to add the ghee (about 2 tablespoons) and stir through.
4) Peel and dice the onion and finely chop the chillies, then add to the spiced ghee and stir through until the onion has softened completely (5-10 minutes).
5) Once the aubergines and garlic are cooked, add the aubergines to the pan along with just enough passata to bring the ingredients together.
6) Peel the garlic and mince through the press until you are left with the puree. Stir into the curry and add the spinach leaves.
7) Once the spinach has wilted it's ready to serve.