This delicious dish is the Indian version of the Greek melitzanosalata or the Turkish Imam Bayaldi, roasted then mashed aubergine cooked up with aromatic spices to make a meltingly unctuous meal. It features lots of ginger and garlic, and the spice is provided by our Pav Bhaji curry blend, which is specially designed to make authentic Indian vegetarian food. There is fresh chilli and coriander in the mix to give some freshness and zing, matching really well with the smoky depth of the mashed aubergine. This is lovely served with some stuffed paratha and an onion and tomato salad on the side, for a spicy lunchtime treat. Also it is good as part of a vegetarian thali, the Indian style of meal where five or six small portions are served together.
01.
Ingredients
1 large or 2 small Aubergine
1 medium Onion, finely chopped
3tsp Garlic Ginger paste
3 Green Finger Chillies, thinly sliced
3 Tomatoes, finely chopped
3tsp Pav Bhaji blend
1tsp Indian Chilli powder
Good handful of fresh Coriander Leaf
02.
Method
- First, roast your aubergine. Prick it with a fork, and place into an oven heated to 200C. Let the aubergine roast for 20 minutes or so, making sure it is nice and blistered and soft inside. Remove from the oven and allow the aubergine to cool, before removing the skin. Then roughly mash the aubergine flesh.
- Heat 1tbs vegetable or coconut oil in a deep frying pan, then add the chopped onion, the garlic ginger puree and the tomatoes. Saute these for 10 minutes or so until they are nicely amalgamated and coloured. Now add the Pav Bhaji blend and the chilli powder, and carry on sauteeing for another minute before adding the mashed aubergine flesh. Cook for another 5 minutes, and at the end, stir in the chopped coriander and the green chilli. Serve the baingan bharta with your favourite Indian bread – naan, chapati, roti or paratha will all be fine.
