- 4-5 tbsp vegetable oil
- 1 onion, peeled, sliced
- 1 garlic clove, peeled, chopped
- 1 chilli, seeds removed, finely chopped
- 1 tsp ground cinnamon
- 1 tsp curry powder
- 1 tsp fenugreek seeds
- pinch salt
- 2 aubergines, trimmed, cut into 2cm/žin cubes
- 1 lime, juice only
- 4 pieces crusty bread, toasted in a ridged griddle pan
- 1 tbsp Greek-style yoghurt
- 1-2 tbsp chopped fresh coriander leaves
- Heat 1-2 tablespoons of the oil in a frying pan over a medium heat. Add the onion, garlic and chilli and fry for 6-8 minutes, or until softened and golden-brown. Remove from the pan and set aside.
- Sprinkle the spices and salt onto a plate and mix well to combine. Brush the aubergine cubes with another tablespoon of oil, then dredge them in the spice mixture, until coated.
- Heat the remaining oil in the pan and fry the coated aubergine cubes for 4-5 minutes, shaking the pan occasionally, until tender and golden-brown.
- Return the onion mixture to the pan and stir well to combine. Squeeze over the lime juice.
- To serve, place one piece of griddled bread into the centre of each of four serving plates. Spoon over the spiced aubergine. Serve a dollop of the Greek-style yoghurt alongside. Sprinkle over the coriander leaves.