Method

Slice the aubergines in quarters lengthways, then in 2-3cm chunks. Place them in a colander over a tea towel or kitchen roll. Sprinkle with the table salt and leave for 30 minutes to draw out the moisture from the aubergine.

Meanwhile, heat a large pan on a medium heat and add the coconut oil. Dice the onion then add to the same pan. Stir to coat the onions in the oil then cover with a lid. The key to the onions is to cook them slowly so they are softened but not brown. Cook for 20 minutes, turning the heat down so that the onions don’t burn.

Chop the garlic and ginger finely and add to the pan for the final 5 minutes, again being careful not to burn them.

Crush the cardamom pods and extract the black seeds inside. Add these to the mortar (pestle and mortar) along with the cumin seeds and grind to a fine powder. Add these spices to the pan along with the chilli flakes, turmeric. Stir into the onion mixture to toast for 1 minute.

Wash and drain the aubergine, tapping off any excess moisture then add to the pan with the onions. Stir well to coat the aubergine in all the spices.

Add the chopped tomatoes to the pan and fill the can back up with water. Swirl it (without spilling it) and add into the pan then crumble the stock cubes in and give it a good stir until they’ve fully dissolved. There should be enough water in the pan to just about cover the aubergines. Season and stir.

Bring to a simmer and leave to cook for 1 ½ hours (uncovered) on a low to medium heat. Stir often to ensure it’s not stuck to the bottom and taste half way to check the seasoning. The end result will be a deep red colour – cooking the tomatoes for a long time will allow them to infuse with all the ingredients and definitely gives you a better flavour.

Whilst the curry is cooking, you can prepare the tamarind yoghurt. In a small bowl, mix the yoghurt and tamarind sauce together then season (table salt and white pepper). Stir and put in the fridge until ready to serve.

When the aubergine is soft and silky the curry is done. Add 1 tbsp of tamarind paste, stir well then remove from the heat. When ready serve into bowls with rice, tamarind yoghurt and scatter Bombay Mix and herbs over the top.

Enjoy!

Method

Pre-heat the oven to 200°C and start boiling a pan of water on the hob.

Cut the baby aubergines into quarters lengthways so they become aubergine fingers. Place them on a baking tray lined with baking paper and drizzle with the oil. Sprinkle over the sumac, salt and pepper and mix it all together so everything is coated.

Cook in the oven for 30 minutes or until browned and a little crispy around the edges. Remember to toss the aubergines half way through cooking.

Meanwhile, add the eggs into a boiling pan of water and put a timer on for 7 minutes. I cook them for 7 minutes in boiling water to get fudgy eggs (sticky centre but the white is cooked through).

Whilst the eggs are cooking, you can start preparing the pickled red onion. Slice the onion into very thin half moons and put them in a small bowl. Add the white wine vinegar, a little table salt and the sugar. Mix well and leave to one side.

To make the dressing, add the tahini and yoghurt together mixing well so the sauce is smooth and velvety. Then add the lemon juice and season to taste. Adjust ingredients to your liking.

When the eggs are done, remove from pan and run them under cold water to stop further cooking. Leave them to cool for a moment whilst you prepare the salad.

For the salad, slice the tomatoes into quarters and scoop out the seeds, then cut the tomatoes into smaller 1.5cm pieces and add to a bowl. Add the chickpeas, artichokes, finely chopped parsley, and the cumin. Season and give it a stir. Put the bowl aside.

By now the eggs should be cool, so peel the eggs and cut into quarters lengthways.

When the aubergine is ready it can come out of the oven. Whilst they cool, toast the pittas and cut them into strips.

To assemble the sabich, mix the aubergines in with the chickpea salad and plate along with the pitta and the egg. Crumble over the feta and generously spoon over the tahini sauce, scatter with the fresh oregano and add the pickled red onion to the top.

Enjoy!