Photography Yuki Sato, styling Sarah Tuck
This is one of my favourite dishes because it doubles deliciously as a dip with homemade crackers and as a main curry with roti/paratha. Spicy and lusciously velvety, it’s the perfect light meal for a kapha dosha. Serves 4.
1 large eggplant
3 tablespoons oil
1 onion, sliced
1 400g tin of whole tomatoes
3 garlic cloves, crushed
¼ teaspoon turmeric
½ teaspoon ground cumin
¼ teaspoon salt
½ teaspoon paprika
½ teaspoon chilli powder
Crushed pistachios or other nuts to garnish
Poke holes all over the eggplant, leaving the stalk on. Place on an oven tray under a hot grill and cook for 15-20 minutes, turning regularly, until soft and split.
While the eggplant is cooking, heat the oil in a pan over medium heat and add the sliced onions. Cook until pale golden, then add the tomatoes, garlic and all the spices and cook over a low heat for 10-15 minutes.
Peel the skin off the cooked eggplant, holding the stalk, and scrape out the flesh with a spoon. Discard the skin. Add the flesh and cooking juices into the tomato mixture and heat through for 5-7 minutes. Place in a serving dish and garnish with the chopped nuts.