Masala Baigan Bharta | Charred Aubergine in Spiced Tomato Sauce

Masala Baigan Bharta | Charred Aubergine in Spiced Tomato Sauce

Aubergine my favourite vegetable and also one of the most versatile to cook with, its meaty and spongy texture makes it perfect to absorb flavours and spices. Widely used in vegan and vegetarian dishes due to its texture and bulk, however, this is a low calorie vegetable with 92% of its weight being water, 6% carbs and 1% protein. Sharing with you a delicious, filling and comforting recipe using charred aubergine, spices and tomato, a traditional Indian recipe from the Punjab region, perfect for dinner! This is a vegetarian and vegan recipe that can be easily made ahead and warmed up to serve, if you try it or have your own variation leave your comment below…

Char the aubergine until the skin is completely black and the flesh feels soft, you can do directly on the flame, over a mesh or even over charcoal for the perfect smokey flavour.
I have pierced the skin on one of the aubergines and placed garlic cloves for additional flavour.
Add a squeeze of lemon juice, top with fresh coriander and serve with warm roti.

AuthorAndreia MachadoCategoryMain

Yields4 Servings

 2 Medium to Large Sized Aubergines
 5 Tomatoes
 5 Garlic Cloves
 1 Onion
 ½ tsp Ginger Paste
 1 Chopped Green Chilli
 2 tbsp Vegetable Oil
 1 tsp Cumin Seeds
 ½ tsp Turmeric Powder
 ½ tsp Red Chilli Powder
 1 tsp Coriander Powder
 Salt to Taste
 Fresh Coriander & Lemon Juice to garnish

1

Pierce the aubergine skin randomly and insert garlic cloves in the holes. This step is optional if you prefer garlic can be added later when sweating the onion, ginger and green chilli.

2

Place the aubergine on a mesh over the flame or charcoal grill until the skin is completely charred and the flesh soft.

3

Leave them to cool down for a while, then peel off all the charred skin.

4

Mash the flesh and the garlic together, and mix in the turmeric, red chilli and coriander powder.

5

Heat up a pan with 2 tbsp of vegetable oil and once hot add the cumin seeds, these should sizzle immediately.

6

Add then the chopped onions, ginger and green chilli and cook until soft and aromatic.

7

Now add the chopped tomatoes and let them cook until soft.

8

Mix in the aubergine mash and the frozen peas season and cook until these are soft.

9

Finally, add some freshly chopped coriander and a squeeze of lemon juice.

Ingredients

 2 Medium to Large Sized Aubergines
 5 Tomatoes
 5 Garlic Cloves
 1 Onion
 ½ tsp Ginger Paste
 1 Chopped Green Chilli
 2 tbsp Vegetable Oil
 1 tsp Cumin Seeds
 ½ tsp Turmeric Powder
 ½ tsp Red Chilli Powder
 1 tsp Coriander Powder
 Salt to Taste
 Fresh Coriander & Lemon Juice to garnish

Directions

1

Pierce the aubergine skin randomly and insert garlic cloves in the holes. This step is optional if you prefer garlic can be added later when sweating the onion, ginger and green chilli.

2

Place the aubergine on a mesh over the flame or charcoal grill until the skin is completely charred and the flesh soft.

3

Leave them to cool down for a while, then peel off all the charred skin.

4

Mash the flesh and the garlic together, and mix in the turmeric, red chilli and coriander powder.

5

Heat up a pan with 2 tbsp of vegetable oil and once hot add the cumin seeds, these should sizzle immediately.

6

Add then the chopped onions, ginger and green chilli and cook until soft and aromatic.

7

Now add the chopped tomatoes and let them cook until soft.

8

Mix in the aubergine mash and the frozen peas season and cook until these are soft.

9

Finally, add some freshly chopped coriander and a squeeze of lemon juice.

Baigan Bharta | Charred Aubergine In Spiced Tomato Sauce


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