1kg/2lb aubergine, sliced thickly (15 mm)
2 tbsp ginger-garlic paste
2 tsp red chilli powder
1 tsp turmeric powder
10 g salt
Lemon juice
Tomato curry (with finely chopped tomatoes)
1 tbsp. thick Greek yogurt
1 tbsp. Double cream
1 clove garlic, minced
Fresh coriander

1. Slice the aubergine thickly
2. Make a criss-cross pattern on top
3. Mix the ginger-garlic paste, turmeric, chilli and salt to a thick paste with a little water or lemon juice
4. Spread some paste on the cut surface of each aubergine slice
5. Leave to marinate for a few minutes
6. Mix together the yogurt, cream and garlic in a small bowl.
7. Pan fry the aubergine slices on both sides.
8. Put 1 tbsp. tomato curry on top of each slice
9. Top with the cream mixture and finely chopped coriander.
10. Serve hot