Ingredients

• 4-5 tbsp vegetable oil
• 1 onion
• peeled
• sliced
• 1 garlic clove
• peeled
• chopped
• 1 chilli
• seeds removed
• finely chopped
• 1 tsp ground cinnamon
• 1 tsp curry powder
• 1 tsp fenugreek seeds
• pinch salt
• 2 aubergines
• trimmed
• cut into 2cm/¾in cubes
• 1 lime
• juice only
• 4 pieces crusty bread
• toasted in a ridged griddle pan
• 1 tbsp Greek-style yoghurt
• 1-2 tbsp chopped fresh coriander leaves

Directions

• Heat 1-2 tablespoons of the oil in a frying pan over a medium heat. Add the onion
• garlic and chilli and fry for 6-8 minutes
• or until softened and golden-brown. Remove from the pan and set aside.
• Sprinkle the spices and salt onto a plate and mix well to combine. Brush the aubergine cubes with another tablespoon of oil
• then dredge them in the spice mixture
• until coated.
• Heat the remaining oil in the pan and fry the coated aubergine cubes for 4-5 minutes
• shaking the pan occasionally
• until tender and golden-brown.
• Return the onion mixture to the pan and stir well to combine. Squeeze over the lime juice.
• To serve
• place one piece of griddled bread into the centre of each of four serving plates. Spoon over the spiced aubergine. Serve a dollop of the Greek-style yoghurt alongside. Sprinkle over the coriander leaves.