Half the Aubergines lengthways and gently score the flesh in a criss-cross shape (technical, huh?!)
Pre heat the oven to 190˚c and roast the Aubergines (with a drizzle of Olive Oil) on a baking tray lined with greaseproof paper for 25 minutes
Meanwhile, chop a few Tomatoes and crush a few cloves of Garlic. Mix them together in a bowl, adding some chopped fresh Red Chilli (or a pinch of Chilli Powder), a teaspoon of Ground Cumin, a teaspoon of Ground Coriander, half a teaspooon of Garam Masala and a teaspoon of Tamarind paste (or a squeeze of Lemon and a pinch of Sugar). Add some Salt & Pepper and stir together so everything is thoroughly combined (you could also add some very finely chopped fresh or dried Mint and/or Coriander)
When the Aubergines have had their first 25 minutes (or they’re starting to soften and look a little cooked around the edges) – spoon the Tomato and Spices mixture onto the Aubergines
Give them another 10 – 20 minutes in the oven, until they are sizzling and hot, and smelling delicious…
Serve with simple wholegrain Basmati, or some Flatbread. Cucumber and Red Onion Salad also makes a good side with some 0% Greek or Natural Yoghurt