Preheat the oven to 220 C. Roast the aubergine until charred on the outside (turning halfway through roasting). Once charred, allow to cool until safe to handle. Remove the black skin and discard. Mash the aubergine flesh thoroughly.
While the aubergine is roasting, heat the oil in a frying pan over medium heat, and saute the onions for 5 minutes. Add green chilli and tomato, and continue to cook for a further 5 minutes. Finally, add the mashed aubergine and salt to taste. Cook a further 5 minutes for the flavours to meld. Serve with your favourite curry, naan, chapati or rice.
Altered ingredient amounts.
Sorry, added WRONG photo! Can't see how to delete it - those are darling little Spanish Peppers that you fry in olive oil and eat sprinkled with rock salt. Delicious with a cold Spanish beer.
23 Jun 2010