Au­bergine bharta

Red - - Living -

Try th­ese extra tips to make this dish a hit. First, mash the au­bergine with a fork rather than chop­ping it. Sec­ond, use the core of the au­bergine – this part has the most flavour – and don’t be afraid to keep a few bits of the burnt skin, too.

Serves 4

Prepa­ra­tion time: 20 min­utes Cook­ing time: about 25 min­utes

1 large (800g) or 2 small (400g) aubergines

1/2tsp rape­seed or olive oil

1tbsp ghee

1tsp cumin seeds

2 medium-sized onions, thinly sliced 11/2tsp grated fresh gin­ger

1 gar­lic clove, finely chopped

1/2 green chilli, finely chopped

1 large or 2 medium toma­toes, finely diced

1/2tsp ground turmeric

1tbsp each ground cumin and co­rian­der 1/2tbsp garam masala

2tbsp freshly chopped co­rian­der

1 Rub the au­bergine(s) with the oil and roast for about 15min over an open flame on the hob un­til charred all over and ten­der all the way through, turn­ing of­ten. You can fin­ish it off in an oven pre­heated to 200°C (180°C fan) mark 6 if it’s nicely charred but not ten­der enough. Set aside to cool.

2 Strip the au­bergine of its charred skin – it should come off eas­ily with your hands or when scraped with a spoon. Dis­card skin, mash the pulp thor­oughly, then set aside.

3 Put the ghee in a pan over a medium heat and add the cumin seeds. When they crackle, add the onions and gen­tly cook for about 1min un­til golden brown. Add the gin­ger, gar­lic and green chilli and sauté for a few more sec­onds. Stir in the tomato, turmeric, cumin and ground co­rian­der and cook for a fur­ther minute, then fold in the mashed au­bergine and garam masala and cook for 3-4min.

4 Sea­son with sea salt, to taste, and serve warm with the co­rian­der scat­tered on top.

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