Aubergine & Tomato

Serves: 4 - 6
One of Chef’s proudest creations, this sweet, toffee’d aubergine dish is flavoured with succulent, steamed fresh tomatoes with a strong black pepper after taste.


1 kg aubergine - cut 5mm slices, deep fry in peanut/vegetable oil till soft and lightly browned.

Drain, then squeeze out as much oil as possible. Set aside.

300g onion, finely chopped

2 teaspoons (tsp) salt

30g garlic, crushed

400g tomato, cut into quarters or large chunks

3 tablespoons (tblsp) peanut/vegetable oil.

Grind together:

2-3 green cardamom

1 level tsp chilli

1 level tsp black pepper corns

1 level tsp fenugreek seed

1 heaped tsp turmeric


1. Heat peanut/vegetable oil. Fry onion, salt & garlic on high heat, stirring often till brown.

2. Add spice, stir well. Reduce heat, lid on.

3. Stir occasionally until oil separates out from mix, approx. 10 mins.

4. Mix in cooked aubergine. Cook on low heat with lid on till well combined, approx. 10 mins.

5. Lay tomatoes on top of aubergine. Lid on to sweat the tomatoes.

6. Shake pan occasionally to prevent sticking. Leave lid on until tomatoes look a little softened, but maintaining their texture. Serve.