Ingredients:

• 450g – baingan (aubergines)
• 1 – small firm, ripe tomato, coarsely chopped
• 28g – finely chopped Onions
• 3 tbsp – finely chopped fresh coriander
• 1.5 tbsp – vegetable oil
• 2.5 tsp – Garam Masala
• 3/4 pint – plain Yoghurt
• 1 tsp – salt

Method:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Make 5 or 6 inch-deep evenly spaced slits in each aubergine with the point of a sharp knife and place them in a shallow baking dish.
3. Roast them in the middle of the oven for about 45 minutes, until they are soft to the touch.
4. Watch carefully for any signs of burning and adjust the heat accordingly.
5. Remove the aubergines from the oven and when they are cool enough to handle, peel them and chop the pulp coarsely.
6. Meanwhile, heat the vegetable oil over a moderate heat in a heavy medium sized frying-pan until a light haze forms above it.
7. Add the onions and salt and cook for about 7 to 8 minutes, stirring constantly, until they are soft and golden brown.
8. Watch carefully for any signs of burning and adjust the heat accordingly.
9. Add the garam masala, tomato and coriander, and stir for 1 minute.
10. Add the aubergines and cook for 2 to 3 minutes longer, still stirring.
11. Place the yoghurt in a small bowl, add the entire contents of the pan, and thoroughly but gently toss the ingredients together.
12. Taste for seasoning, cover tightly and refrigerate for at least 1 hour, until completely chilled.