Baingan Bharta

Ingredients

For 2 portions

• 🍆 500g aubergine
• 🧅 100g onions
• 🍅 150g tomato
• 🏺 15ml olive oil
• 🧄 10g garlic
• 🪴 10g ginger
• 🌶️ 5g green chilli peppers
• 🪴 0.5 Tsp turmeric
• 🌿 0.5 Tsp chilli powder
• 🌿 1 Tsp garam masala
• 🧂 0.5 Tsp salt
• 🌿 10g fresh coriander

Method

1. Roast the aubergine: prick it a few times with a fork. Hold it over a gas flame with tongs, turning, for 10–12 minutes, or roast in a 220 °C oven for 35–40 minutes, until the skin is black and blistered and the aubergine has collapsed completely. The charring gives the smoky flavour.
2. Put it in a bowl, cover and leave for 10 minutes to steam. Peel off the skin, discard the stalk and mash the flesh with a fork.
3. Finely chop the onion, garlic, ginger, green chilli and tomato. Chop the coriander.
4. Heat the oil in a frying pan over medium heat. Cook the onion for 6–8 minutes until golden, then add the garlic, ginger and chilli for 1 minute.
5. Add the tomato, turmeric, chilli powder, garam masala and salt. Cook for 5–6 minutes, mashing, until the tomato breaks down and the oil starts to separate.
6. Stir in the mashed aubergine and cook for 8–10 minutes, stirring often, so the flavours come together.
7. Finish with the coriander and serve hot with roti or rice.