Stab the aubergine with a fork and coat in oil.

Air fry on 180C for 25 minutes or bake at 180C for 45 minutes.

Whilst the aubergine is cooking dice up the tomatoes and onion.

Add some oil to the pan and set to medium heat.

Add the onions first and cook until soft.

Next add the garlic and stir through.

Now add the tomatoes and cook down until soft. Be sure to not let the mixture dry out, add water in small amounts if it starts to dry out.

Now add the salt, garam masala and coriander powder, stir well to coat the onions in spices.

Now add in the tomato puree and stir one more time

Scoop out the aubergine flesh from the skin and dice up into a paste. You can also blend the aubergine here if you’d like it super smooth.

Add the aubergine flesh to the tomato and onion. Stir well to combine.

Serve up topped with a drizzle of olive oil, parsley and green chilli to garnish.

Scoop up with a naan and enjoy!