INGREDIENTS (serves 4)
- 1 large aubergine (or 2 smaller), total weight 520g (1lb 3oz)
- 4 tablespoons olive or sunflower oil
- ½ teaspoon nigella seeds (kalonji)
- ½ teaspoon salt, or to taste
Cut the aubergine(s) into 1centimetre (½ inch) cubes. Pour the oil into a karhai, wok, or 25 centimetre (10 inch) frying pan over a medium-high heat. When it’s really hot put in the nigella seeds and, a second later, the aubergine.
Stir once or twice and sprinkle the salt over the top. Keep stirring for six or seven minutes, until the aubergine has browned lightly and is deliciously tender, then serve.