This vegetables dish can be served as a side dish to a main meal of curry and rice, or eaten on its own. The aubergine (eggplant) can be baked in advance and the dish completed when required.

Ingredients:

1
2 tbsp
1
1
1 cm/1/2 inch
1/2 tsp
2
 

large aubergine
vegetable oil
medium onion, peeled and sliced
garlic clove, peeled and crushed
piece of fresh root ginger, peeled and pounded
salt
spring onions, including green tops, finely chopped, to garnish.

Method:

1. Put the aubergine (eggplant) on a lightly oiled baking (cookie) sheet and bake in a preheated hot oven (220C/425F, Gas Mark 7) for about 1 hour or until soft to the touch, turning occasionally. Remove from the oven and leave to cool.
    

2. Heat the oil in a frying pan (skillet), add the onion and garlic and fry gently until beginning to brown.
    

3. Mean while, peel off the aubergine (eggplant) skin, scoop out the flsh and mash with a fork. Add to the pan with the ginger and salt, then stir-fry for 5 to 10 minutes.
    

4. Transfer to a warmed serving dish and garnish with the spring onions (scallions). Serve hot or cold.

SERVES 4