I took a walk in the garden this morning, and the vegetable patch had three purple aubergines waiting to be harvested. It is the beginning of the monsoons, so organically grown, rain washed, fresh produce is hard to resist, and this is what I ate for lunch!
2-3 long aubergines, diced
1 inch ginger, peeled and chopped fine
1 ripe tomato, finely chopped
1 teaspoon cumin seeds
1 inch stick of cinnamon
1 bay leaf
1/2 teaspoon chilli powder
30ml olive oil
1 wedge of lemon
3-4 sprigs of parsley
Toss the aubergine in half a teaspoon of salt and allow to rest for 3-4 minutes.
Put the water to boil for the couscous, as the water boils, prep the spiced aubergine.
Heat the oil in a pan, then add the cumin seeds and allow to splutter. Add he cloves, cinnamon and bay leaf, and cook for a minute or two. Now add the ginger, and toss till the ginger has cooked.
Add the aubergine and toss well, cover and cook on a low flame for 2-3 minutes. Now add the tomatoes, salt and chilli powder. Allow the pot to simmer with a lid for 6-8 minutes until the aubergine is tender and all the ingredients start coming together.
While you wait for the aubergine to cook, cook the couscous as per instructions on the box.
Serve the aubergine alongside the couscous. Garnish with parsley and lemon.