Burnt Aubergine and Spinach Curry

Sometimes you’ve just got to burn your food. I learnt to cook this dish when I was 12 years old and it blew my mind. After seeing my mother do it dozens of times before, I thought it was suitably daring to incinerate aubergines (eggplants) over an open flame. It went against everything I thought to be true about Indian vegetarian food. However, the very beauty of it is that whilst the outside of the aubergine burns to a crisp (think baba ghanoush), the inside is cooked until it’s butter-sof