Baingan Bharta Smoky Roasted Aubergine

Ingredients

• 2 large aubergines
• 2 white onion
• 4 garlic cloves
• 25 g fresh ginger
• 400 g tinned chopped tomatoes
• 2 tsp garam masala
• 1 tsp ground cumin
• 2 tbsp rapeseed oil
• 20 g fresh coriander

Method

1. 1

   Preheat the grill to its highest setting. Pierce the aubergines all over with a fork, place directly under the grill and cook for 20–25 minutes, turning every 5 minutes, until completely charred on the outside and collapsed. Leave to cool.

2. 2

   Peel away the burnt skin and scoop out the soft flesh. Chop it roughly and set aside — some smokiness from the skin is desirable.

3. 3

   Heat the oil in a large pan, finely dice the onions and fry for 10 minutes until deeply golden. Add the minced garlic and grated ginger and fry for 2 minutes.

4. 4

   Stir in the garam masala and ground cumin, cook for 1 minute, then add the chopped tomatoes. Cook for 5 minutes until thick.

5. 5

   Add the aubergine flesh to the pan, mash it slightly into the masala and stir well. Cook for 5 minutes until everything is combined and fragrant.

6. 6

   Season generously, scatter over fresh coriander and serve with warm chapattis or rice.