Roasted Aubergine Curry

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.


  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


  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. SautΓ© for further 5 minutes.
  5. Serve hot with fresh naan or basmati rice.


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