Baigan Bharta

TO ADD A FURTHER INTENSE SMOKY FLAVOUR, COOK EGGPLANT OVER AN OPEN FIRE OR BARBECUE. THIS CAN BE DONE A DAY IN ADVANCE. ANY GOING SPARE CAN BE MIXED WITH NATURAL YOGHURT AND SERVED AT ROOM TEMPERATURE.

SERVES 4 | PREPARATION TIME: 20–30 MINUTES | COOKING TIME: 30 MINUTES

FRESH

2 large eggplant (aubergines)

3 onions, finely chopped

2–3 garlic cloves, finely chopped

1cm piece ginger, peeled and finely shredded

SPICES

1 teaspoon panch phoran (optional)

½ teaspoon ground cumin

1 bay leaf

2.5cm piece cassia or cinnamon stick

1 teaspoon fenugreek leaves

¼ teaspoon ground turmeric

1 teaspoon garam masala

½ teaspoon ground coriander

PANTRY/LARDER

4 tablespoons oil

1 teaspoon salt, or to taste

OPTIONAL GARNISH

8 cherry tomatoes, halved or quartered and seeded if possible

1 tablespoon finely chopped coriander

FOR THOUGHT

If you have any leftovers, stir in 2 tablespoons Greek-style yoghurt, 1 teaspoon finely chopped mint and salt if needed, then serve at room temperature as a cold side dish

1. Preheat the grill to a medium–high setting. Rub or brush ½ teaspoon of the oil all over the eggplant, then using a fork, pierce a few random holes all over – this helps with the removal of the skin once cooled. Place under the grill and cook, turning frequently for about 15 minutes, or until black, smoky and charred and the flesh is buttery soft. Cool, then gently peel (discard) and shred the flesh with a knife and fork and set aside.

2. Meanwhile, heat the remaining oil in a large heavy-based frying pan over a low–medium heat. Temper the following spices gently for 40 seconds: panch phoran, if using, followed by the cumin, bay leaf and cassia or cinnamon stick.

3. Next, add the onions and fry gently for 4–5 minutes, or until soft and caramelised. Turn up the heat slightly, add the garlic and fenugreek leaves, and continue to fry for 1 minute. Stir in the turmeric, garam masala, ground coriander, ginger and salt and fry for 1 minute, then add the smoky, cooked eggplant, mix well and continue cooking, stirring frequently to avoid sticking, for 5–7 minutes. Cover with a lid and cook for a further 4 minutes. Serve garnished with tomatoes and coriander, if liked.