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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.
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!
Also works a treat with: Courgettes (just don't discard the skin)
Goes great with: Chapatis (p156) from How to be a Curry Legend and beetroot pachadi (p138) from Veg Curries