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Nutrition: Per serving (6)

  • kcal247
  • fat21g
  • saturates2g
  • carbs9g
  • sugars8g
  • fibre6g
    high
  • protein3g
  • salt0.8g
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Method

  • step 1

    Char the skin of the aubergines over the flame of a gas hob, under the grill or on a barbecue, using flameproof tongs. Put them in a bowl of cold water for 2 mins, then peel off the skin. Cut off the aubergine stems and slice into small pieces. Set aside.

  • step 2

    Heat the oil in a medium saucepan over a medium-low heat, then add the onions. Cook until soft and golden brown, about 10 mins. Stir in the garlic and cook for a few seconds. Blitz the tomatoes to a smooth sauce in a food processor, then tip into the pan. Cook for 2 mins, then add 1 tsp salt, the chillies and garam masala. Cook for 2 mins more.

  • step 3

    Add the aubergines to the sauce and cook over a low heat for 15 mins, then use a spoon to crush the aubergine to a pulp. Cook for a further 15 mins, adding a little water if it becomes too dry. Serve with roti (see recipe, below).

Recipe from Good Food magazine, April 2023

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Comments, questions and tips (3)

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Overall rating

A star rating of 3.5 out of 5.2 ratings

blacklove.05059uZSRqBM

This is very similar to the popular Indian dish Baingan ka Bharta

annegrinham@live.com

This is obviously an anglicised recipe as it has no Indian flavour. I’ll speak to my Indian friends and ask how it can be improved.

annegrinham@live.com

Sorry should have said it tastes more like a ratatouille but without the courgette

GinWiggler

My (non veggie) family absolutely loved this tonight. It took much longer than 10 mins to get to golden brown onions but other than that, a pretty straightforward recipe for an excellent result

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