Aubergine Tikka Masala

Preheat oven to 180°C/356°F.

Cut aubergine (3) into strips and season with [salt]. Leave for 10 minutes, then pat dry to remove excess moisture. Start 10m timer

Place the [aubergine] strips into a bowl. Add turmeric (1 tsp), chilli powder (2 tsp), ground coriander (2 tsp) and ground cumin (2 tsp). Season with [salt] and [black pepper] and mix everything together.

Heat a griddle pan until very hot. Add your [aubergine] in batches, cooking on a high heat for 4 minutes on each side until charred. Transfer the char-grilled [aubergine] to the oven for 12 minutes to cook through. Start 16m timer

Begin the curry sauce. Slice onion (2) and add to a large pan with a drizzle of [olive oil]. Cook on a medium heat until the [onions] are caramelised.

Add garlic (1 clove) (finely chopped) and ginger (15 g) (chopped). Mix in. Add turmeric (0.5 tsp), chilli powder (1 tsp), ground coriander (1 tsp) and ground cumin (1 tsp). Mix thoroughly.

Stir in tomato puree (1 tbsp) and pour in the passata (800 ml).

Add coconut cream (150 g) to the curry. Stir through and bring the sauce to a boil. Once bubbling, reduce heat and simmer for 2 minutes to thicken. Start 2m timer

Add the [aubergine] and stir. Pour in water (300 ml) and bring to a simmer. Cover and cook on medium heat for 15 minutes. Start 15m timer

Prepare your basmati rice (400 g) according to package instructions.

Serve the Aubergine Tikka Masala over a bed of steaming [basmati rice]. Garnish with some chopped [fresh coriander]. Enjoy!