Baingan ka bharta (Indian aubergine caviar)

    50 min

    Ideally you cook the aubergine on an open gas flame, but you can also roast it in the oven at the highest possible temperature till charred.

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    Serves: 4 

    • 2 cloves garlic
    • 2cm piece fresh root ginger
    • 1 very large, ripe aubergine, halved lengthways
    • oil
    • 1 teaspoon cumin seeds
    • 1 onion, chopped
    • 1 pinch asafoetida (optional)
    • 1 teaspoon ground coriander
    • 1 teaspoon paprika or cayenne pepper
    • 1 teaspoon curry powder
    • 1 teaspoon turmeric
    • a few fresh coriander leaves
    • 3 tomatoes, peeled
    • salt

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Crush garlic and ginger with a bit of water to make a paste. Brush aubergine with a bit of oil and place a metal skewer through the centre.
    2. Char directly on an open gas flame, turning to cook on all sides. Remove aubergine skin and mash with a fork. Set to one side.
    3. Heat oil in a large frying pan. When oil is hot, add cumin seeds and fry till fragrant. Add onion and asafoetida and fry till onions are browned. Add the rest of the spices along with the garlic and ginger paste. Stir all together, then add tomatoes and stir again. Add a bit of water and cook for 2 to 3 minutes.
    4. Add mashed aubergine with a bit of salt and mix together. Simmer till thickened. poon into serving dish, garnish with fresh coriander leaves and serve.

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