Spicy eggplant braise

Ingredients

2 aubergine cut into 2cms cube
2 tbs olive oil
2 tbs garlic oil
1 cup stock
Pinch of asafetida
1 tsp cummin seeds
1/2 tsp ground tumeric
1/2 tsp sweet paprika
Pinch of cayenne pepper
1 tinned tomato
2 tbs maple syrup
Juice of one lime
Corriander to taste

Method

Heat a frying pan over medium-high heat and add olive oil and stock.

Add eggplant until softened.

Remove from pan and set-aside.

Wipe pan and add garlic oil and spices, cook for 3 minutes.

Add back eggplant, tomatoes, lime, maple syrup and 175mls of water.

Cool for 5-7 minutes or until reduced.

Season with salt, pepper and coriander.