HOME-STYLE AUBERGINE
By Nisha Katona, from Mowgli Street Food Serves 4 | Prep 10 mins | Cook 30 mins
INGREDIENTS
• 4 tbsp vegetable oil
• 1 tsp salt
• 1 tsp 5 spice
• 1 tsp caster sugar
• 1 large dried red chilli
• juice of 1 lemon
• 2 large aubergines, cut into long, thin 5cm (2in) slices
• 250g (9oz) canned chopped tomatoes
• 1 tbsp chopped coriander
• 1 tsp ground turmeric
• 1 tsp chilli powder
METHOD
1 Put the vegetable oil in a large non-stick frying pan set over a mediumhigh heat. When hot, add the 5 spice and fry until they start to crackle. Then add the red chilli and aubergines and, turning the heat down to low, partially cover and cook for 10 minutes or until the aubergines are golden brown and tender.
2 Stir the ground turmeric, chilli powder, salt, sugar, lemon juice and the canned tomatoes into the aubergine mix and fry for a further 6 minutes until the oil has started to split out of the tomatoes. Garnish with the chopped coriander and serve.