Prep Time: 5 Min
Aubergines / Eggplants Garlic Garam Masala Cumin Powder Coriander Powder Chilli Powder Tomato Puree Water Fresh Coriander Water
Cook Time: 35 Min
Cut the eggplant in half and then roast in a roasting tin.
Pop the onions, garlic and cumin seeds in the pan.
Add in the tomato puree and spices and stir.
Chop the roasted aubergine and then add to the pan. Add water. Stir well.