What you need…
Ingredients for Tholka
Two medium sized aubergines
Three plump juicy tomatoes… plum are lush!
Bunch of fresh coriander
What you need to do…
Prick the aubergines and place them into a preheated oven (150*C) for about 2 hours… or until they are reaaallly soft, not burnt!
btw place them on a baking tray or they’ll drip everywhere!
While they’re roasting, fry up the Tholka… for some reason it tastes better with sliced onion and chunkily chopped ginger!?!
Once the onions are just starting to brown, switch it off and leave until the aubergine are ready.
When the aubergine have roasted… Take them out, cut the stalk end off (the flesh should be soft at this, the toughest end), and peel off the skin! its easier when hot but can be done once cooled!
Chop this into 3-4 cm chunks along with the tomatoes.
Turn the heat back on the Tholka on low, add a teaspoon of garam masala and warm through.
Add the aubergine and tomatoes and stir through on a low heat until tomatoes soften.
Coarsely chop the coriander and stir in.
Season with salt… remember to taste it, and add more as necessary!
This can be served hot, warm or cold.
I love this with pitta bread.. But roti, paratha or crackers are just fine!