Baingan Bharta

Baingan Bharta: Smoky Aubergine dip a delicious twist on baba ganoush that we tried and loved at @restaurantshiuli in Twickenham this week.

I had 2 aubergines at home and wanted to try making it too so an adaptation from Asma Khan’s “Asma’s Indian Kitchen” was meant to be.

Here’s how you make this smoky, flavorful dish:

Ingredients

- 2 large aubergines

- 4 tbsp olive oil

- 1 medium onion, diced

- 30 g/1 oz fresh ginger, finely chopped

- 1 medium tomato, diced

- 1 red chilli

- 1 tsp pul biber

- 1 tsp salt

Method

1. Cut aubergines in half and brush cut side with olive oil. Place in a parchment lined baking tray and bake at 220°C conventional oven for 25-35 mins until golden brown on top.

2. Cool, scoop the flesh and mash the aubergine.

3. Sauté onions and ginger in oil until soft for 20 minutes.

4. Add tomatoes and whole red chilli, cook 5 minutes until reduced.

5. Take the chilli out keep aside and mix in mashed aubergine, pul biber, and salt. Cook to a thick paste.

6. Adjust seasoning, garnish with the red chilli you kept aside, and enjoy!