Method

Peel and finely slice the onion.

Heat a large, wide-based pan (preferably non-stick) over a medium heat with 2 tbsp vegetable oil.

Once hot, add the onions with a pinch of salt and cook for 10-12 min until soft and golden.

Meanwhile, peel the garlic and roughly chop the tomatoes.

Blitz the whole garlic, tomatoes, sesame seeds, tamarind paste, cayenne, ground cumin, ground coriander, 1 tsp salt, 1 tsp sugar and 100ml cold water in a blender.

Slice the aubergines into 4, lengthways. Cut the slices into batons.

Add the sauce to the softened onion and cook for 2 min. Add the aubergine, season with pepper and stir thoroughly to coat the aubergine in the sauce. Cover and cook for 15 min or until soft and tender.

Meanwhile, add the bulgur to a pot with plenty of boiled water (the same as you would for pasta) and cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot.

Strip the mint leaves from the stems and chop roughly.

Once cooked, serve the aubergine over the bulgur wheat, dot the yoghurt over and garnish with mint