Back in India, we call this “Baingan Bhartha”. Traditionally, aubergine is roasted on the stove until it turns black and soft. In my home in UK, I have hot plate so roasting on stove is out of scope. You can either roast it in oven or in microwave if you don’t have enough time.

I microwaved the aubergine for about 10 minutes this time because we all were hungry and wanted to have something real quick.

Ingredients:

1. A large aubergine
2. A large onion, finely chopped
3. 2 medium tomatoes, finely chopped
4. Couple of green chillies (optional)
5. 2 tsp coriander powder
6. 2 tsp cumin powder
7. Paprika as needed
8. Pinch of turmeric
9. Salt to taste
10. Oil as needed.
11. 1/2 tsp finely chopped ginger
12. 1/2 tsp finely chopped garlic

Instructions:

1. Roast the aubergine and cut into tiny pieces. Keep this aside.
2. In a pan, fry the onions, green chillies, ginger and garlic until onions are translucent and raw smell goes away.
3. Add the tomatoes, salt, spice powders and cook for 10-15 minutes. The oil starts to separate.
4. Add the aubergine pieces and give it all a good mix. Sauté for further 5 minutes.
5. Serve hot with fresh naan or basmati rice.

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