Roasted Aubergine with Tomato and Onion

14 Ingredients
Serves 3

4

Method

1.

Brush the aubergine with the oil and place on a foil-lined baking tray. Bake for 30 minutes at 220c until cooked through.
2.

Remove from the oven and mash with a fork to make a pulp and reserve. Heat the sunflower oil in a heavy bottomed pan and fry the onion until soft. Add the chilli and the ginger-garlic paste. Stir for a minute and add the tomato puree. Pour in a couple of tablespoons of water and add the spices.
3.

Cook for a few minutes, adding water as necessary to keep the masala moist.
4.

Stir in the aubergine, coriander leaves, salt and sugar. Serve hot with some naan bread and a few slices of fresh cucumber.

Nutritional information

Nutritional analysis per serving (3 servings)

Energy 173kj
Fat Total 9g
Saturated Fat 1g
Protein 3g
Carbohydrate 21g
Sugar 11g
Sodium 110mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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