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Recipe

Baingan Bharta

50 min · Serves 4 · Pakistani

Why make it

Aubergines are charred over an open flame until smoky and silky, then cooked down with onion, tomato and ground spices. It is a simple side for roti or rice that needs very few ingredients.

Serves 4

You’ll need

  • 2 large round aubergines (about 900 g total)
  • 4 tbsp cooking oil
  • 1 tsp cumin seeds
  • 2 medium onions, finely chopped
  • 1 tbsp ginger-garlic paste
  • 3 medium tomatoes, finely chopped
  • 2 green chillies, finely chopped
  • ½ tsp turmeric powder

+ 6 more in the full recipe
1

Step 1 of 10

Rub each aubergine lightly with a little oil and prick it in 4 or 5 places with a fork so steam can escape while it roasts.
2

Step 2 of 10

Set the aubergines directly on a medium gas flame. Turn them with tongs every 3 to 4 minutes until the skin is blackened all over and the flesh feels completely soft when pressed, about 15 minutes. If you have no gas burner, roas…
3

Step 3 of 10

Move the aubergines to a bowl and cover it with a plate. Leave for 10 minutes so the steam loosens the skin.
4

Step 4 of 10

Peel off the charred skin, trim away the stem, and chop the flesh roughly with a knife. Pick out any large tough seeds or burnt bits. Do not rinse, as this washes away the smoky flavour.
5

Step 5 of 10

Heat the remaining oil in a frying pan over medium heat. Add the cumin seeds and let them sizzle for 20 seconds until fragrant.

The last 5 steps are in the full recipe.

Cook’s tip

Choose heavy aubergines with smooth, shiny skin; they have fewer seeds and a creamier flesh.

Ready to cook?

Baingan Bharta

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 Get the full recipe