Ingredients

2 aubergines

Low-calorie cooking spray

Juice of 3 unwaxed lemons

800ml hot vegetable stock, suitable for vegans                                                    

2.5cm piece fresh root ginger, peeled and grated

1  tbsp garam masala

2  tsp turmeric

2 tsp cumin seeds or coriander seeds

2 tsp brown mustard seeds

2 onions, diced

2 red peppers, deseeded and diced

600g tomatoes, roughly diced

350g dried basmati rice

Chopped fresh coriander leaves, to serve

Method

1.           Preheat your oven to 220°C/fan 200°C/gas 7.

2.           Halve the aubergines lengthways, then cut into thick slices. Place in a large, deep, nonstick roasting tin and spray with low-calorie cooking spray. Sprinkle over a third of the lemon juice and toss to coat. Roast for 20 minutes, or until starting to brown.

3.           Meanwhile, whisk together the stock, ginger, garam masala, turmeric, cumin or coriander seeds, mustard seeds and remaining lemon juice. Spray a lidded, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Fry the onions and peppers until soft. Add the tomatoes with 150ml of the stock, cover and bubble for a few minutes. Uncover and cook for a further 10-15 minutes, until the tomatoes are breaking down. Remove from the heat.

4.           When the aubergines are ready, take them out and turn the oven down to 190°C/fan 170°C/gas 5. Tip the veg mixture over the aubergines, then scatter over the rice and pour over the remaining stock. Cover tightly with foil, then return to the oven for 30-35 minutes, or until the rice is tender and the stock has been absorbed. Season lightly and scatter over the coriander.