Heat 6cm vegetable cooking oil to 180°C and fry the aubergine in 3–4 batches until golden brown. Drain well on absorbent kitchen paper set on a wide tray and leave to cool.
Mix the onion with the lime and lemon juices and the lime zest. Leave for at least 30 minutes, mixing often – the onions should become more pinky-red as they macerate.
In a small frying pan, fry the cumin seeds with
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