Punjabi Baingan Bharta

Ingredients

• 2 large aubergines, about 800 g
• 3 tbsp mustard oil
• 1 large onion, finely chopped
• 6 garlic cloves, finely chopped
• 1 tbsp finely chopped ginger
• 2 green chillies, finely chopped
• 3 medium tomatoes, finely chopped
• 1/2 tsp turmeric
• 1 tsp ground coriander
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• 1 tsp salt
• 3 tbsp chopped coriander leaves
• 1 tbsp lemon juice

Before you cook

• Rinse the aubergines and pat them completely dry.
• Cut two shallow slits in each aubergine and rub them with a little oil.
• Chop the onion, garlic, ginger, green chillies and tomatoes.

Steps

1. Set the aubergines directly on a gas burner over a medium flame.
2. Turn them every 3 minutes for about 15 minutes until the skin is blackened all over and a knife slides through the flesh with no resistance.
3. Drop the aubergines into a bowl of cold water for 2 minutes to loosen the skins.
4. Peel off and discard the charred skin, then chop the smoky flesh roughly.
5. Heat the mustard oil in a heavy pan over medium heat until it just begins to smoke.
6. Add the onion and garlic and fry for 7 minutes until deep golden at the edges.
7. Stir in the ginger and green chillies and cook for 1 minute.
8. Add the tomatoes and the salt and cook for 8 minutes until they break down and the oil separates.
9. Stir in the turmeric, ground coriander and chilli powder and fry for 30 seconds.
10. Add the chopped aubergine and mash it into the masala with the back of your spoon.
11. Cook on low heat for 8 minutes, stirring now and then, until the bharta thickens and darkens.
12. Finish with the garam masala, lemon juice and coriander leaves, and serve with hot rotis.