To make the aubergine skewers, cut the aubergine into chunks/wedges, then toss in vegetable oil and salt.
Griddle on a hot griddle pan until ‘striped’ on each side.
Combine the rest of the marinade ingredients and coat the aubergines well.
Thread onto skewers then cover and chill for at least 2 hours.
After they’ve marinated, place under a hot grill and baste with the butter and lemon, once golden turn and repeat. (These are actually delicious eaten just like this with a naan bread wrapped around them).
To make the tikka masala sauce, in a processor blend the onion, garlic and chilli until smooth. Pop this into a pan over a low heat and cook for about 7 mins until golden brown.
Meanwhile, put the ginger, tomatoes and coriander in the processor (no need to wash it out!) and blend until smooth. Then add this to the pan with the onions and cook for a good 15 minutes until most of the liquid evaporates.
Now stir in the coriander, cumin, paprika, fenugreek, garam masala and salt.
Finally add the ProZero, turn the heat right up and bring to the boil. Simmer for 5 mins.
To serve, lay 2 skewers of aubergine tikka on a plate, spoon over some sauce and garnish with coriander leaves.
ProZero is a food for special medical purpose and must be used under medical supervision.