Ode to aubergines

Aubergines seem to be my vegetable of the moment. Maybe it's the generous plumpness, the glossy purple-black skins. Or it could be the way that cooked well, they almost collapse into a velvety softness.

But I think it's the fact that they absorb other flavours so obligingly, whilst having just enough flavour of their own. I particularly like them with spices, and / or paired with a rich tomato sauce.

This recipe is a development of one I did a couple of years ago - I think the spinach makes it a more rounded dish - and also inspired by a recipe from the excellent Nigel Slater. In my version there is two of almost all the ingredients - easy to remember the quantities (or easily halved if you prefer)!

Spiced aubergines, chickpeas and spinach

Serves 4 generously, or two plus enough leftovers for lunch or dinner the next day.

Ingredients

2 tsp olive or vegetable oil
2 onions
2 large aubergines
About 1cm / 1/2 in piece of root ginger
2 tsp cumin (ideally whole seeds, but use powder if you prefer)
2 tsp coriander (ideally whole seeds, but use powder if you prefer)
2 cloves garlic
2 tins chick peas
2 tins chopped tomatoes
200g / 7 oz spinach (fresh or frozen)

Method

Chop the onion quite small and the aubergine into small dice. Heat the oil in a large saucepan and add the onion, followed a couple of minutes later by the aubergine. Stir regularly as you cook over a medium heat for five minutes. Grind the spices in a spice grinder or pestle and mortar (if you are using whole spices) and finely chop the garlic and ginger. Add the garlic, ginger and spices to the pan. Cook for a few minutes more, still stirring, until the aubergine is softened.

Now add the tinned tomatoes, cover the pan and simmer for about 20 minutes. Check the aubergine is cooked (undercooked aubergine is not particularly pleasant) and adjust the spices or seasoning as you wish. Add the spinach, cover again and cook for a few minutes more or until the spinach is wilted (if fresh) or defrosted (if frozen).

I ate this with naan breads (very good, though chapatti or rice would be decent alternatives) and had the leftovers on their own, for lunch the next day. In your service, I also tried it at room temperature, which was ok, but concluded that hot is definitely better.

Look out for another aubergine recipe here soon!