Baharta with roasted aubergine

Ingredients

• 2 medium sized aubergines
• 2.5 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloved, finely chopped
• 1cm ginger, finely chopped
• 2 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 ground tumeric
• salt
• 400g ripe tomatoes, cut small
• 1/4 lime
• 1 bunch of coriander
• tasty bread

Instructions

1. Rub the aubergine with oil and roast it in the oven on the highest setting for 45-60 minutes until they are very soft. Let them cool and scrape out the flesh.
2. Heat 2.5 tbsp olive oil in a pan. Fry the onion until soft, then add the garlic and ginger for a few more minutes.
3. Mix in the spices and salt. Then add in the tomato, increase the heat and cook for 5-10 minutes until the fat starts to seperate from the sauce.
4. Cut up the aubergine and mix it into the sauce. Cook for another 5 minutes on low heat. Add salt if needed, then squeeze in the lime.
5. Serve with coriander and bread