1 large Aubergine (or a few smaller ones)Olive Oil; Sesame Oil for frying
3 medium ripe tomatoes
1 large clove garlic
I small eschalot (or a very small Spanish onion)
2cm finely sliced fresh ginger
1 tsp garam masala
In mortar and pestle or appliance of choice process garlic, ginger and eschalot to a paste.
Separately blend tomatoes to a pulp.
Fry garlic/ginger/eschalot paste in some olive oil until oil starts separating and add Garam Masala then add tomato pulp and cook for 3 to 5 minutes – then set aside….
Prepare aubergine by slicing into 1.5 cm slices and brush with sesame and olive oil and fry in non-stick frypan to colour slightly.
Place Aubergine slices in shallow casserole and pour over reserved marinade.
Bake in medium-hot oven for 15 minutes…
Serve with Bok Choy stir fried with chilli marinated Tofu.
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