Egg Plant, Tomato & Red Lentil Curry – Serves 4

Ingredients 

• • 3 tablespoons light olive oil
  • 1 large eggplant/aubergine cut into 8 pieces
  • 1 large eggplant/aubergine cut into 8 pieces
  • 1 red oion, chopped
  • 2 garlic cloves
  • 1 tablespoon finely chopped fresh ginger
  • 8oz . 250g cherry tomatoes on the vine
  • 6 – 8 curry leaves
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chilli powder
  • 1 tablespoon tomato paste / puree
  • 2/3 cup / 125g red split lentils
  • Handful of coriander leaves roughly chopped
  • Boiled or steamed basmati rice

Method

• Heat the oil in a frying pan
• When the oil is smoking add the eggplant / aubergine to the pan and cook for 5 minutes, turning the pieces often so that they cook evenly.
• Remove the eggplant / augbergine from the pan as the eggplant / aubergine turns to a dark golden colour and the oil starts to seep back into the pan.
• Add the remaing oil, onions, garlic and ginger to the pan and cook for 5 mintues.