Grilled Aubergine Curry

INGREDIENTS

4 medium aubergines
2 large onions, thinly sliced
¼ cup oil
¾ cup frozen peas, boiled.
½ tsp Supreme Ginger Garlic Paste
1 tsp minced green chillies
½ tsp Supreme Turmeric powder
1 tsp Supreme Cumin Powder
½ tsp salt
1 tomato, deseeded & cut into small cubes
Handful of chopped coriander

METHOD

Heat grill to high. Prick the aubergines with a fork. Grill the aubergines (carefully turning them frequently) until the skin is charred and blackened and the flesh feels soft when you press it. Set grilled aubergine aside and cool. Once aubergines are cool enough to handle, using a spoon scoop out the flesh and give them a rough chop. Heat a pan over medium-high heat, add oil and onions, and sauté until soft. Stir in ginger garlic paste, cook for 1 minute then add green chillies, cumin powder, turmeric powder and salt, cook for another 2 minutes. Stir in peas and chopped aubergine and continue to cook for 10-12 minutes. Remove from heat, and stir in chopped tomatoes and chopped coriander. Serve hot with naan/chapattis or room temperature/cold as a sandwich filler.