Making a vegetable curry from scratch is more satisfying and ... Tip the aubergines and potatoes into a large roasting tin, drizzle over 2 tablespoons of the oil and season with a pinch of salt.

With its earthy, slightly bitter undertones, aubergine sits well next to potato, and each complements rather than overshadows the other. This combination creates a hearty, wholesome dish ...

Slice and fry the aubergine. In a bowl, combine garlic, herbs, seasoning and 1 Tbsp of oil or butter. Pour over the aubergine slices and mix well. Leave for a couple of minutes. 2. Cook onions in oil ...

Put sweet potatoes on to boil. Slice the aubergine in long strips. 2. Add cooking oil in pan and add spices. Once the spices are cooked, add in the red chilli powder and salt. 3. In a separate pan, ...

Top and tail the aubergines and cut in half lengthways. If using larger Mediterranean-style aubergines, cut each one across in half and then each piece lengthways into 6–8 wedges. Toss them with ...