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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.

Store your free recipes and more in the Curry Legend Recipe Folder! Just print off the PDF of this recipe and use the circle guidelines for a hole punch!

25 mins

50 mins

2/5

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.

Click here to read all about our spice travels to research different recipes!

Recipe

25 mins

50 mins

2/5

Serves

Serves 4

Effort

Medium Effort

Main Ingredient

Aubergine

Main Ingredient

Tomatoes/Peppers

Dietary

Vegetarian

Veggie Friendly

Vegan

Vegan

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Fragrant

Meal Taste

Mild

Meal Taste

Rich

Origin

Popular Style

Indian

Country

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

Curry Legend Club Recipes

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