2 medium aubergines; halved lengthways
2 tablespoons olive oil
1 large onion; finely chopped
2 tablespoons tomato puree
1 tablespoon medium curry powder
15 g fresh coriander leaves
75 g natural yogurt
6-8 small pita breads; to serve
2 lemons; cut in wedges, to serve
Heat the oven to 190 C / 375 F / Gas 5. Prick the aubergines and place on a baking sheet brushed with 1 tablespoon of the oil. Bake for 40 minutes an leave to cool then remove the skin and stalks. Place the flesh in a bowl. Fry the onion in remaining oil until crisp. Stir in tomato puree, curry powder and aubergine flesh. Cook on a medium hot heat for 5 minutes, leave to cool. Puree the mixture with the coriander and yogurt, season and spoon into hot pita bread. Serve with lemon wedges.