This is so delicious we made it three times before remembering to photograph it! You could use this as a taco filling or serve on its own alongside a crunchy green salad. You will have some sauce leftover which will freeze well.
- 3 - medium eggplant
- 1 - brown onion, roughly chopped
- 400 g - tin diced tomatoes
- 1 tsp - cinnamon
- 1 tsp - paprika
- 1 tsp - ground chipotle powder (or use chilli powder)
- 1 tbsp - tamarind puree
- 0.25 cup - apple cider vinegar
- - watercress and sunflower seeds for a garnish
- Heat the oven to 200 degrees Celsius.
- Put the eggplants on a baking tray and roast for an hour to an hour and a half, depending on their size. They will be ready when it feels like the skin is flaky and pulled away from the flesh inside.
- Take out of the oven and cool slightly.
- Cut each eggplant in half, scoop out the flesh and drain in a colander while you make the sauce.
- In a saucepan, fry the onion over medium heat for 5 minutes until they start to colour and soften.
- Add the ground spices and stir for a minute before adding the tomatoes, tamarind and cider vinegar.
- Simmer for 5-10 minutes to allow the sauce to reduce and thicken.
- Put the eggplant in a small baking dish and toss half the sauce through it.
- Return to the oven for 10 minutes before garnishing with watercress, sunflower seeds and serving