This is a very simple curry to make once you have made the Balti Spice Mix. You could make this with purple aubergines in which case the cooking time will be shorter. White and Thai green aubergine are more robust than the purple variety and do not disintegrate so easily. The skin on the Thai green aubergine can be eaten whilst still crispy but I prefer it cooked longer to 'al dente' stage or beyond. Ingredients (serves 2) 1 white Aubergine (cut into small chunks) 4 Thai green aubergines (cut into quarters) 2 tbsp garlic/ginger paste Oil for frying 1 heaped tbsp Balti Spice Mix 400g tin of tomatoes Salt to taste Method Heat the oil in a pan and gently fry the garlic/ginger paste for a few minutes. Add the Balti spice mix and a splash of water, mix and cook gently for another minute. Add the tomatoes and mix well. Then add the aubergines. Simmer, partially covered for at approximately 45 minute or until the aubergines are cooked to your taste. Add a little water if the sauce becomes too dry. Add salt to taste.