Pre-heat the oven to gas mark 6/200c.
Cut the aubergines in half, brush oil on the skins. Lay with the flesh side down in an oven roasting tray.
2 aubergines
Roast them in the oven for 30 minutes, until the insides soften.
Remove the aubergines from the oven and, once they're cool enough to handle, chop them into rough chunks – about 1 inch in size.
Heat a splash of oil in a frying pan over a medium-high heat, then add the onion until it starts to soften and turn translucent.
2 tablespoon vegetable oil, 1 onion
Add the garlic, spices and tomato purée and cook for a couple of minutes until fragrant.
2 cloves garlic, 1 teaspoon garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon chilli powder, 2 tablespoon tomato purée
Stir in the roasted aubergine and water, stir well, then reduce to a simmer. Cook for 10-15 minutes with the lid on, stirring occasionally.
6 tablespoon water
Season to taste and stir in the coriander.
Serve up with naan bread or chapatis alongside your favourite curry!
Handful of fresh coriander