Smoky Roasted Aubergine - Baigain Bartha

A glorious dish to showcase aubergines, perfect for a delicious dinner. These aubergines are smoky and soft, flavoured with onion, garlic, coriander, cumin and turmeric. There are two ways to get your aubergines soft and tender, both are listed in the method.

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Ingredients

aubergine 3
garlic cloves 8 (chopped)
onion 2 (chopped)
tomatoes 2 (chopped)
mixed chillies 1 (chopped)
fresh coriander 1 handful (chopped)
ground coriander 1 tsp
ground cumin 1 tsp
ground turmeric 1 tsp
lemon to taste (juice)
basmati rice 240 g

Method

Cook the aubergines

Gas cooking method: Place the aubergines onto a gas burner over a high heat, turning regularly. They will blacken and char as they cook. It will take around 10 minutes to cook them. Set aside to cool.
Oven method: Alternatively you can cook the aubergines in the oven. Preheat the oven to 220°C. Place the aubergines onto a baking tray and place in the oven for 40 - 50 minutes until cooked through. Set aside to cool.
Once cool enough to handle, peel the skins from the aubergines (and discard it), then mash the flesh together in a bowl. Set aside.

Meanwhile, prepare the paste & cook the rice

While the aubergines are cooking, you can prepare the paste. Peel and chop the garlic and onion. Chop the tomatoes. Chop the chillies and fresh coriander.
Cook the rice according to the packet instructions.
Heat a dash of oil in a frying pan over a high heat. Once the oil is hot, add the garlic and fry for a minute, stirring. Add the onion and cook for 5-6 minutes, stirring occasionally until softens. Add the tomatoes, chillies and fresh coriander and cook for 3 minutes.
Add the ground coriander, cumin, turmeric and a dash of lemon juice to taste. Mix well and season to taste. Stir in the mashed aubergine and cook for 5 minutes on medium heat, stirring occasionally.

Plate up

Plate up and enjoy!

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