Aubergine tikka masala

Description

Apparently, chicken tikka masala is now the UK's favourite dish, above roast dinner and fish and chips. If that's the case, then I feel it's only right and proper for there to be a vegetarian version.

Ingredients

4-6 aubergines (about 900g/2lb in weight), cut into chunks or wedges
vegetable oil
salt
50ml/2fl oz melted butter
1 lemon, juice only
fresh coriander leaves, to garnish
For the marinade
100ml/3½fl oz natural yoghurt
1 lime, juice only
2 garlic cloves, crushed
2.5cm/1in piece of fresh ginger, finely chopped
1 tbsp ground coriander
1 tsp each of ground cumin, garam masala, paprika
salt, to taste
For the sauce
1 onion, roughly chopped
5 garlic cloves
3-5 red chillies (de-seeded if you like)
3 tbsp peanut oil
1 bunch of fresh coriander leaves
4cm/1½in piece of fresh ginger
5 plum tomatoes
1 tbsp ground coriander, 2 tsp ground cumin, 1 tsp paprika, 2 tsp ground fenugreek, 1 tsp garam masala
50ml/2fl oz natural yoghurt
150ml/5fl oz milk

Method

1. Toss the aubergines in vegetable oil and salt. Cook on a hot griddle pan until striped on each side.
2. Combine all the marinade ingredients in a bowl, season with salt and coat the aubergine pieces well. Thread onto wooden skewers, put in a tray, cover and chill for at least two hours.
3. Meanwhile, make the sauce. Put the onion, garlic and chillies in a food processor and blend until smooth. Heat the peanut oil in a pan and fry the onion paste over a low heat for about seven minutes until golden brown.
4. Roughly chop the coriander leaves and put with the ginger and tomatoes in the processor (don't bother washing it out), and blend until smooth.
5. Once the onions are golden, spoon the tomato mixture into the pan and cook for a good 15 minutes, until most of the liquid has evaporated.
6. Stir in the ground coriander, cumin, paprika, fenugreek and garam masala and
add salt to taste. Cook briefly, then gently stir in the yoghurt, a little at a time, to avoid curdling.
7. Add the milk, crank the heat right up and bring to the boil. Simmer for five minutes.
8. Cook the aubergine skewers under a hot grill, basting with the butter and lemon juice and turning when golden. (They are delicious eaten just like this with a naan bread wrapped around them.)
9 Lay two skewers of aubergine tikka on a plate, spoon over some sauce and garnish with coriander leaves. Serve with rice, naan bread and ice-cold lager.