Start by buying a couple of eggplants or a few of the smaller lighter skinned ones. Chop off the prickly end and cut in half lengthways. Score the flesh and rub on a little bit of liquid smoke. If you’ve never come across this magic liquid before, it’s a natural product that adds smoky flavour to anything that you want to cook. Put the eggplants face down (scored side down) on a baking tray and bake at 180 degrees for 30 minutes.
Chop the eggplant and add to the pan with about ¼ cup of water to bring it all together. Fry gently and season to taste. If your eggplants are old and bitter, you might need to add a teaspoon of sugar.
Serve with rice, a squeeze of lemon and heaps of chopped coriander.