This Indian dish, also called baingan bharta, is a gorgeous way to use aubergines, and a doddle to make. Enjoy it with naan bread.
Brush the aubergine with the oil and place on a foil-lined baking tray. Bake for 30 minutes at 220c until cooked through.
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.
Cook for a few minutes, adding water as necessary to keep the masala moist.
Stir in the aubergine, coriander leaves, salt and sugar. Serve hot with some naan bread and a few slices of fresh cucumber.
Nutritional analysis per serving (3 servings)
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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