Ingredients

• 10 baby aubergines cut into rounds, 5 mm thick
• 500 g tomatoes
• 1 onion, finely chopped
• 2 cm piece of fresh ginger root, finely chopped
• 8-10 garlic cloves, finely chopped
• 1/2 tsp chilli powder
• 500 g Greek yoghurt
• 1 tbsp lemon juice
• salt
• 5-6 tbsp oil
• chaat masala, for sprinkling
• 2 tbsp chopped fresh coriander

Method

1. Heat a few tablespoons of the oil in a frying pan and fry the aubergine slices in batches until well browned on both sides.
2. Arrange them on a baking tray without over-lapping.
3. Roughly chop the tomatoes in a blender until roughly chopped
4. Heat the remaining oil in the pan in which the aubergines were fried. And add the onion and fry until light brown.
5. Stir in the ginger and garlic (keeping aside a teaspoon of the garlic for the dressing and fry until golden.
6. Add the chilli powder, tomatoes and some salt and simmer until the mixture has a thick consistency.
7. Stir in half the coriander, check the seasoning.
8. Sprinkle chaat masala on the aubergine slices and spoon tomato sauce on each one.
9. Cover with foil and place in an oven reheated to 140C/275F/Gas Mark 1 for 5-10 minutes, until -heated through.
10. Whilst they are heating up whisk the yoghurt until smooth and stir in the reserved garlic, the remaining coriander and the lemon juice.
11. Place the aubergine slices onto a  warm serving plate and top each with a spoonful of the yoghurt dressing.