I love aubergines, egg plants, brinjals – a vegetable with so many different names. I love its flavour, texture and versatility.
There is something so indulgent about oven roasted aubergine, however, especially in a spicy tomato gravy. Here is how I make my version of Baingan bharta, as it is popularly known.
- 2 aubergines (egg plants) washed and dried
- 1 large onion, chopped
- 2 green chillies, chopped
- 1 large tomato, chopped
- 1 teaspoon tomato puree
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt (add more according to taste)
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chilli powder
- 1 tablespoon pureed ginger
- 1 tablespoon pureed smoked garlic (3-4 cloves)
- 1/3 cup of chopped coriander to garnish
- Vegetable oil – 2 tablespoons to cook the curry and more to cover the aubergines with.
Preparation for the aubergines
- Preheat the oven to 200 degrees celsius.
- Place the aubergines on a sheet of foil on a baking tray.
- Prick the aubergines with a fork and brush them with oil.
- Bake them in the oven for around 25 minutes until they are wrinkly.
- Let them cool and then peel off the skin and mash the pulp.
- Heat 2 tablespoons of oil in a pan on medium heat.
- Add the cumin seeds and when they start to sizzle add the onions, garlic, ginger and green chillies.
- Cook the onions until soft for around 6 minutes, mixing occasionally.
- Now add the chopped tomato, tomato puree and spices and cook for around 5 minutes.
- Now add the mashed aubergines and give everything a good mix.
- Add half a cup of water and cover the pan and let this cook till the water is almost absorbed.
- Garnish with coriander and enjoy with fresh roti or naan.