All-in-one aubergine, tomato & nigella seed curry
Serves: 4
This is my version of a spectacular Madhur Jaffrey dish that my mother makes: ‘aubergine in a pickling spice’. The original calls for the aubergines to be deep-fried before making the spiced tomato sauce, but my mother has long since roasted off the aubergine pieces in the oven. In this version, I go one step further, cooking down cherry tomatoes under the aubergine. I was delighted to find that this makes for an extremely low-hassle, but no less beautifully balanced dish.
● 300g vine cherry tomatoes, halved
● 5cm
