Rub the turmeric and fine salt into the sliced aubergine, and set aside.

Heat the two tablespoons of oil in a large saucepan, then add the garlic, chilli and mustard seeds, turn down the heat and cook for a minute, until the mustard seeds start to pop.

Turn the heat to medium, add the onion and stir-fry for five minutes, until slightly softened.

Add the tinned tomatoes, black eye beans, flaky sea salt and vinegar, bring to a boil, then turn down the heat, bring to a gentle simmer and leave to cook for 20 minutes.

After the sauce is simmering, heat a couple of tablespoons of oil in a large frying pan.

Add a layer of the turmeric aubergine slices and fry for three or four minutes on each side, until golden brown.

Transfer to a bowl, add more oil to the pan and repeat with the remaining sliced aubergine.

Stir the aubergine slices into the sauce, then taste and add more salt, if needed.

Serve hot with flatbreads or rice, and yoghurt alongside.