Spiced Aubergine

Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9

Peel and finely chop (or grate) the garlic

Cut the aubergine(s) in half lengthways

Score the flesh quite deeply (in a diamond pattern), taking care not to cut through the skin

Peel and dice the onion(s) finely

Heat a medium-sized pot (with matching lid) with 1 tbsp (2 tbsp) vegetable oil on a medium heat

When hot, add the onion, curry powder, sultanas and a pinch of salt

Cook for 3 min or until the onion is softened

Add the basmati rice and stir briefly to coat the grains in the spices

Add 360ml (750ml) water and bring to the boil over a high heat

Once boiling, reduce the heat to low and simmer, covered, for 20 min or until the water is absorbed

Check to prevent over-cooking and, once done, set aside until serving

Meanwhile, add 1 tbsp (2 tbsp) vegetable oil to a baking tray

Add the cayenne pepper (can't handle the heat? Go easy!), half the garlic and a generous amount of salt and pepper straight onto the baking tray

Mix the oil, garlic and spice well with a spatula or spoon

Lay the aubergines cut-side down in the flavoured oil and move them around so they are coated completely

Once coated, turn them cut-side up

Put the tray in the oven for 15-25 min or until the aubergine is tender enough to pierce easily with a knife

Tip: Check them after 15 min and then check regularly

Meanwhile, cut the cucumber in half lengthways and scrape out and discard the seeds with a teaspoon

Grate the cucumber into a mixing bowl 

Add the yoghurt, remaining garlic, a big pinch of salt and pepper and a drizzle of olive oil

Mix to combine and set aside for serving - this is your raita

Add the almonds to a separate baking tray or dish

Put it in the oven for 3-5 min or until they've darkened slightly in colour, checking often to prevent burning

Once golden, remove and allow to cool before chopping coarsely 

Chop the coriander, including the stalks, finely