A dish which was introduced to me by my sister in law after she tried Rezas Mahammads recipe which was a mash potato stuffed fried aubergin rounds, topped with a spicy salsa sauce, this is my simpler take on his winning dish.
Spicy Tomato Topped Aubergine and mashed potato:
100g mashed potato
1 tsp ground green chillies
Salt to taste
1 tbls butter
Heat olive oil in a pot and then add:
1 tsp mustard seeds
1 sprig curry leaves
1 tsp chopped green chilli
1 tsp chilli powder
200g tinned tomatoes- liquidised
1/2 tsp Sugar
Chop 2 medium aubergines into chunks and sprinkle some salt and chilli powder, leave aside for 30 mins.
Spread the mash on to a serving plate, top with the Aubergine and spoon the sauce over. Serve with chopped coriander.