This Indian dish, also called baingan bharta, is a gorgeous way to use aubergines, and a doddle to make. Enjoy it with naan bread.


  • 1 large aubergine

  • 1 tbsp sunflower oil for brushing

  • 1 tbsp sunflower oil for frying

  • 1 onion, chopped finely

  • 1 medium green chilli, chopped

  • 1 tbsp ginger-garlic paste – ½ tbsp of each crushed and combined

  • 3 tbsp tomato puree

  • 2 tbsp water

  • 1 tsp turmeric powder

  • 1 tsp coriander seed powder

  • 1 tbsp coriander leaves, chopped

  • Pinch of salt

  • Pinch of sugar

  • Serve with:

  • Naan bread, cucumber slices


  • 1.

    Brush the aubergine with the oil and place on a foil-lined baking tray. Bake for 30 minutes at 220c until cooked through.

  • 2.

    Remove from the oven and mash with a fork to make a pulp and reserve. Heat the sunflower oil in a heavy bottomed pan and fry the onion until soft. Add the chilli and the ginger-garlic paste. Stir for a minute and add the tomato puree. Pour in a couple of tablespoons of water and add the spices.

  • 3.

    Cook for a few minutes, adding water as necessary to keep the masala moist.

  • 4.

    Stir in the aubergine, coriander leaves, salt and sugar. Serve hot with some naan bread and a few slices of fresh cucumber.

Nutritional information

Nutritional analysis per serving (3 servings)

  • Energy 173kj
  • Fat Total 9g
  • Saturated Fat 1g
  • Protein 3g
  • Carbohydrate 21g
  • Sugar 11g
  • Sodium 110mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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