Peel and finely crush a clove of garlic and add to the pan. Roughly chop 3 medium-sized tomatoes and stir into the aubergine with 2 level tbsp of ras el hanout. Continue cooking for about 10 minutes, keeping the heat only moderately high, until the tomatoes have softened. Return the dish or tin to the oven and set a timer for 15 minutes. When the time is up, stir the contents to make sure all sides of the aubergine cubes are roasting. Set the timer again for another 15 minutes and return to the oven. Note: this information is for trivia only and not meant as medical advice. Please always seek qualified professional opinion for health and medical issues. How to Grow It is a rich curry full of robust flavour but is fairly simple to make, similar to this Bhindi Bhaji. Why this aubergine bhaji is a keeper

Living works of art don’t come more vibrant than this! These eggplants are edible and ornamental, thanks to haphazard purple stripes and creamy white flesh, cooking to a soft and tender sweetness. Brinjal means aubergine and Bhaji means dry curry. It is also known as Indian Aubergine Curry, Eggplant Bhaji or Aubergine Bhaji.Air Fry the aubergine for 10-15 minutes or until the aubergine shrinks a little. The eggplant will become tender and the outside becomes golden brown. They can be killed by translocated herbicides applied to the leaves or the cut stumps (Pacific Island Ecosystems at Risk 2001). Brinjal bhaji, on the other hand, is a stir fry style curry made with chopped aubergine and a blend of Indian spices in a onion, garlic and tomato sauce. Brinjal Bhaji and Onion Bhaji

However, though inspired by Thai green curry, this isn't a true Thai curry as I don't use cilantro roots in the paste since it's not the most common of ingredients. If you have some, feel free to add it in when you pound (or blend) the curry paste. Pour in about 500ml of water and simmer everything over a low heat for 45 minutes or until the split peas are soft. If you don't have time to make the curry paste, you can substitute with shop-bought Thai green curry pasteSpice powders– you will need red chilli powder, turmeric powder, ground cumin and coriander powder and garam masala. Alternatively, use curry powder or this Madras Curry Powder Slice the aubergines into cubes or batons. Do this just before cooking as aubergines oxidise and discolour fast. Grind the saffron threads to a powder with a mortar and pestle, transfer to a small bowl and pour over 2 tablespoons of hot water. Set aside. Peel and finely dice the onion.