Instructions

1. Preheat the oven to 200°C.
2. Prick the aubergines all over with a knife, then place them in a baking tray. Roast for 45-60 minutes until the aubergines collapse and the flesh is soft. Take the tray out of the oven and let them cool in the tray. Cut them in half and scoop the flesh out. Set aside.
3. Finely chop the onion and garlic. De-seed and finely chop the chilli. Grate the ginger and measure out 2 tsp.
4. Roughly chop the tomatoes.
5. Heat the oil in a pan. Add the onion and gently sauté until softened.
6. Add the garlic, ginger and chilli, then fry for 1 minute whilst stirring. Add the tomatoes, the curry powder and salt & pepper to your taste. Cook for 10-12 minutes until softened.
7. Add the aubergine flesh and cook for 3 minutes to warm through. Turn off the heat and add the coriander. Process it with a hand-held blender until you get a coarse paste.
8. Serve warm or at room temperature.