Smoky Baingan Bharta with Charred Tomato & Ginger

⏱ 50 min · Serves 4

Aubergines blistered black over an open flame, then mashed into a smoky, tangy masala of onion, tomato and ginger. Deeply savoury, naturally creamy, and unbeatable scooped up with hot roti.

Per serving: 238 kcal · 5.2g protein · 21.0g carbs · 15.0g fat

Ingredients

• 2 large aubergines (about 900g total)
• 3 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 2 medium onions, finely chopped
• 4 garlic cloves, finely chopped
• 1 tbsp fresh ginger, grated
• 2 green chillies, finely chopped
• 3 medium tomatoes, chopped
• 1 tsp ground coriander
• 3/4 tsp ground turmeric
• 1/2 tsp red chilli powder
• 1 tsp salt, plus more to taste
• 1/2 tsp garam masala
• Juice of 1/2 lemon
• Small handful coriander leaves, chopped

Method

1. Prick the aubergines a few times with a knife and rub lightly with oil. Char directly over a gas flame (or under a very hot grill), turning every few minutes, for 15-20 minutes until the skin is blackened and blistered and the flesh has fully collapsed.
2. Leave to cool in a covered bowl for 10 minutes, then peel away the skin and discard. Roughly chop and mash the flesh with a fork; keep any smoky juices.
3. Heat the ghee in a wide pan over medium heat. Add the cumin seeds and let them sizzle for 20 seconds.
4. Add the onions and fry for 8-10 minutes until deeply golden. Stir in the garlic, ginger and green chillies and cook 2 minutes more.
5. Add the tomatoes, ground coriander, turmeric, chilli powder and salt. Cook 8-10 minutes, mashing, until the tomatoes break down and the oil separates at the edges.
6. Stir in the mashed aubergine and its juices. Cook uncovered for 8 minutes, stirring often, so the mixture thickens and takes on the masala.
7. Finish with garam masala, lemon juice and most of the coriander. Taste for salt, scatter the rest of the coriander over and serve hot with roti or rice.