Mirza ghasemi

Method

Char the aubergines directly over a gas flame or under a hot grill until the skin blackens all over, turning frequently, then place in a plastic bag for 5 minutes to steam. Peel away the charred skin under cold running water and roughly mash the soft flesh. Heat the oil in a large frying pan and fry the minced garlic until golden, then add the mashed aubergine, turmeric, salt and pepper. Fry gently for 5 minutes, stirring occasionally. Add the fresh tomatoes (either diced or grated) and cook uncovered for 15-20 minutes until the mixture darkens and thickens, stirring regularly. If using dried lime, pierce it and add to the pan during cooking for subtle flavour. Taste and adjust seasoning, then transfer to a serving bowl and serve warm or at room temperature with warm flatbread.