Spicy aubergine

Method

1. Cut the aubergine into 1 cm cubes. Place in a colander and sprinkle with salt.

2. Heat the olive oil in a large, deep frying pan.

3. Add the onion, cardamom and cumin to the pan, stirring well. Pat the aubergine dry and add to the onion. Cook over a high heat for 5 minutes, stirring now and then.

4. Add the chilli and garlic and reduce the heat to low. Slowly add the tomato passata, stirring as you do so.

5. Cook gently for 30 minutes, stirring every 5 minutes.

6. Add a pinch of oregano and lemon juice (reserving a tablespoon). Season with salt and pepper and remove from the heat.

7. Preheat the grill.

8. Transfer the aubergine mixture to a heatproof serving dish. Sprinkle the feta, a pinch of oregano, lemon juice and black pepper over the aubergine.

9. Grill the aubergine mixture for 2 minutes then serve at once.

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Ingredients

3 large Aubergines
Salt
10 tbsp Olive oil
1 medium onion
pinch of dried cardamom
pinch of ground cumin
1 red chilli, chopped
2 garlic cloves, chopped
500ml tomato passata (sieved tomatoes)
2 pinches of dried oregano
juice of 2 Lemons
salt and fresh ground black pepper
300g Feta cheese, cubed

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