Bengali Aubergine Bharta
15m prep 20m cook 35m ready
A smoky, spiced eggplant purée made with flame-roasted aubergines, fresh tomatoes, ginger, and mustard oil. Serve as a side dish or dip with rice or flatbreads.
Ingredients
- 2 aubergines/eggplant
- 2 tbsp mustard oil or vegetable oil
- 1 brown onion finely chopped
- 2.5 fresh ginger peeled and finely chopped
- 3 clove garlic finely chopped
- 1 green chilli finely chopped
- 1 tsp salt
- 1 tsp ground coriander
- 1/4 tsp ground turmeric
- 2 tomatoes finely chopped
- 1 fresh coriander/cilantro leaves and stems finely chopped
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 193 mg
- Iron: 2.12 mg
- Magnesium: 34.9 mg
- Phosphorus: 175 mg
- Potassium: 597 mg
- Zinc: 1.33 mg
Let's Cook
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Step 1.
Preheat the grill/broiler to high and line a grill pan or baking sheet with foil.
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Step 2.
Prick the aubergines all over with a fork and place on the foil-lined tray. Grill/broil, turning regularly, for 10–15 minutes, or until blackened all over. Remove from the grill and set aside to cool slightly.
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Step 3.
When the aubergines are cool enough to handle, remove the skins and scoop out the flesh into a bowl, mashing with a fork.
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Step 4.
Heat a medium saucepan over a medium heat and add the mustard oil. When hot, add the onion and cook for 4–5 minutes, or until softened.
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Step 5.
Add the ginger, garlic and green chilli, and cook for 2 minutes, or until fragrant, then add the salt, spices and chopped tomatoes and stir to combine. Cook for a further 2–3 minutes, or until the tomatoes start to soften.
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Step 6.
Add the mashed aubergine to the saucepan, stir until hot, then garnish with the chopped coriander and serve.
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