For this recipe, your ingredients will include olive or sunflower oil, 2 large aubergines or 8 small ones, a teaspoon of cumin seeds, two diced onions, a crushed garlic clove, two finely diced green chillies (seeds can be removed to reduce heat), four chopped tomatoes, turmeric, ground coriander, baby potatoes (halved), a can of coconut milk, salt, basil, coriander, and lime juice. Accompaniments include steamed rice and lime wedges.
Start by warming three tablespoons of olive or sunflower oil in a broad frying pan or wok. Partially halve the aubergines, ensuring the top remains connected. If you’re using whole aubergines, simply cut them into thick slices. Over medium heat, cook the aubergines for approximately eight minutes until they become soft and golden on the inside. Add the cumin seeds and let them cook for another minute, ensuring they don’t get burnt. Once done, set the frying pan to one side.
As your aubergines are being cooked, take another large pan, heat two tablespoons of oil, add diced onions, and sauté for five minutes. Then, add the crushed garlic and let it cook for a minute before incorporating the turmeric and coriander.
Now add in your diced chillies, chopped tomatoes, halved baby potatoes, coconut milk, and half of each the chopped basil and coriander. Use half a can of water to rinse out the coconut milk can.
Simmer this mixture until the baby potatoes are almost cooked through, then introduce the aubergines and their infused oil into the pan. Allow this to warm up, ensuring that the aubergines remain intact. Adjust seasoning with lime juice and salt to taste. Stir in the remaining chopped herbs just before serving over your steamed rice.