800g eggplant (about 3), sliced into rounds, then cut into quarters
4 tbsp olive oil
2cm piece of ginger, grated to a pulp
1 tbsp garlic infused oil
2 red chilies, halved, deseeded and chopped
1 tsp ground turmeric
2 tsp ground coriander
4 black cardamom pods, crushed a little (but not so much that the pods open)
6 large plum tomatoes, roughly chopped
450ml lactose free double cream
juice ½ lime
small bunch coriander, leaves only
rice, to serve
Serves - 4
Heat oven to 190C/170C fan/ gas 5. Spread out the eggplant in a roasting tin (you may need to use two) and drizzle with 3 tbsp of the oil.
Turn the pieces over with your hands and season. Roast for 15-20 mins, tossing them halfway through cooking, or until they are dark golden and soft.
Heat the rest of the oil in a flameproof casserole dish and cook the ginger, garlic infused oil and chili, and cook for another 3 mins, then add the turmeric, coriander and cardamom pods (leave the pods whole).
Stir for 1 min, then add the tomatoes and seasoning. Cook over a medium-low heat until the tomatoes begin to soften, stirring, then add the lactose free cream, 75ml water and the eggplant.
Bring to just under the boil then turn down to a gentle simmer. Simmer for 30 mins, stirring every so often. Add the lime juice to taste, and check for seasoning. Add a pinch of sugar if it needs it. Stir in the coriander and serve with rice.