Baingan Bharta

Method

1. 1

   Char the aubergines

   Heat the oven grill to high and position a rack so the aubergines sit about 5 cm below the element. Prick aubergines all over, then grill for 25 to 35 minutes, turning every 5 minutes, until blackened and completely soft.

2. 2

   Cool the aubergines

   Turn off the grill and leave the aubergines on a plate for 10 minutes, until cool enough to handle.

3. 3

   Peel and mash

   Peel away most of the charred skin and mash the flesh with a fork until no large pieces remain.

4. 4

   Bloom the cumin

   Heat the oil in a frying pan over medium heat for 1 minute, until shimmering. Add cumin seeds and cook for 30 seconds, until fragrant and sizzling.

5. 5

   Soften the onion

   Add the onion and cook over medium heat for 6 to 8 minutes, stirring often, until soft and lightly golden.

6. 6

   Add the aromatics

   Add the ginger, garlic and chilli, then cook over medium heat for 1 minute, stirring, until fragrant.

7. 7

   Cook the tomato and spices

   Stir in the tomatoes, ground coriander, turmeric, chilli powder and 3/4 teaspoon salt. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until tomatoes collapse and oil shows at the edges.

8. 8

   Finish the bharta

   Add mashed aubergine and cook over medium-low heat for 8 to 10 minutes, stirring often, until hot throughout and thick with no watery liquid.

9. 9

   Season and serve

   Stir in the coriander and lemon juice for 30 seconds, taste and add up to 1/4 teaspoon more salt if needed, then serve hot.

Tips

• Turn the aubergines regularly, and continue grilling if they are not completely soft after the stated time.
• Chilli heat varies; start with a small mild chilli or half a hotter one, then adjust to taste.
• Cook the tomato mixture until oil shows at the edges before adding the aubergine.
• Remove most of the charred skin for a more tender texture.

Swaps

• Use lime juice in place of lemon juice.
• Use neutral rapeseed oil in place of vegetable oil.

Storing

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan, stirring until steaming hot throughout.