I think aubergines/egg plant/brinjal what ever you prefer to call it with potatoes is a great combination of flavours.  We had some left over small aubergines in the fridge which I decided to cook with some seasonal Charlotte potatoes – the dish was spiced and roasted in a pan.

What do I need to make it?

• 4 small round aubergines quartered (get these in most Indian and Chinese shops)
• 5-6 Charlotte potatoes skinned, cut into wedges and parboiled
• 1 medium onion sliced
• 1/2 tsp cumin seeds
• 1/2 tsp whole black peppercorns
• 1/4 tsp turmeric
• 1/2 tsp red chilli powder
• 3/4 tsp coriander powder
• 3 tbsp vegetable oil
• Salt to taste

How much will I make?

Serves 3-4 as a side dish

How do I make it?

Crush cumin seeds and peppercorn to a coarse powder in a pestle and mortar.  Heat pan, add oil and then add coarse mixture .  Saute for a couple of minutes before adding the sliced onions.  Saute for five minutes till the onions turn golden brown.  Dissolve the turmeric, red chilli and coriander power in about 60 ml of water and add to the onions.  Give it a good stir before adding the aubergines.  Cook for 5 minutes before adding the par boiled potatoes.   Adjust the seasoning and cook over low heat till aubergines are cooked through.   Enjoy with Indian bread of choice.