Smoky aubergine bharta

Name: Smoky aubergine bharta
Total time: 60 min
Yield: 3
Cuisine: Indian
Ingredients: 750 g Aubergine; 300 g Tomato; 180 g Onion; 15 g Garlic; 15 g Ginger; 8 g Fresh chilli; 25 g Rapeseed oil; 2 g Cumin seeds; 3 g Garam masala; 1 g Ground turmeric; 15 g Fresh coriander; 3 g Salt

Roasted aubergine mashed into a spiced onion and tomato base.

Estimated total time: 60 minutes3 portionsAbout 200 kcal per portion

Baingan bharta — real photograph — Photo: Dheerajk88 · CC BY-SA 4.0 · Photo source. Source metadata and photograph inspected. Home variations, accompaniments, and plating may differ from the independent recipe reference.

Ingredients for 3 portions

750 g Aubergine
300 g Tomato
180 g Onion
15 g Garlic
15 g Ginger
8 g Fresh chilli
25 g Rapeseed oil
2 g Cumin seeds
3 g Garam masala
1 g Ground turmeric
15 g Fresh coriander
3 g Salt

Method

Heat oven to 230°C. Prick aubergines all over and roast for 35–45 minutes, turning once, until collapsed and very soft.
Cool enough to handle, peel off the skins and roughly mash the flesh. Discard tough stems.
Heat oil in a frying pan and sizzle cumin seeds for 20 seconds. Add chopped onion for 7 minutes, then garlic, ginger and chilli for 1 minute.
Add tomatoes, turmeric and salt and cook for 8 minutes. Fold in aubergine and garam masala, cook for 5 minutes and finish with coriander.

Oven-roasted version; roasting over an open flame gives a stronger smoke flavour but is not required. Bread or rice is separate.

बैंगन भरता

Allergens and ingredient checks

Listed allergens: none flagged in listed ingredients. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

Adjust portions & add to shopping list