Aubergine and Shallot Curry

Aubergines/eggplants love oil. They come alive with flavour and texture when they can drink as much as you will give them and they exchange their astringency for sweet, fleshy velvet. Make sure the aubergine is fried until soft and translucent in this dish, which will take some time, but is still an easy half-hour cook. Paired with the silky aubergine, ribbons of sweet shallot weave heady magic into this timeless combination of ingredients.