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Baingan Bharta
The smoky flavour in baingan bharta comes from grilling the aubergine whole until the outside is completely charred and the inside is soft and tender, so don’t be afraid to really blacken the skin! The softened aubergine is then mashed with fried onion, lemon, fresh coriander and dried spices for a warming, delicious side dish.
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25 mins
50 mins
2/5
Blends Needed
Also works a treat with: Courgettes (just don't discard the skin)
Book: Curry Legend Club Recipes (p63)
Goes great with: Chapatis (p156) from How to be a Curry Legend and beetroot pachadi (p138) from Veg Curries
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The smoky flavour in baingan bharta comes from grilling the aubergine whole until the outside is completely charred and the inside is soft and tender, so don’t be afraid to really blacken the skin! The softened aubergine is then mashed with fried onion, lemon, fresh coriander and dried spices for a warming, delicious side dish.
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Recipe
25 mins
50 mins
2/5
Serves 4
Medium Effort
Aubergine
Tomatoes/Peppers
Dietary
Veggie Friendly
Vegan
Gluten Free
Dairy Free
Taste Profile
Fragrant
Mild
Rich
Origin
Indian
India
- 2 aubergines
- 1 small onion
- 3 cloves of garlic
- 3 tomatoes
- 10g bunch of coriander (optional)
- ½ lemon
- 1 tsp sugar
- Medium frying pan
Curry Legend Club Recipes
Ebook Only - £5.00
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Add to BasketProduct Rating (1):
Tasty with cheese & crackers....
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Now that's a combination we hadn't thought of before! Great idea, we're pleased to hear that this worked a treat!