A dish from Punjab that includes grilling aubergine and mashing it up in a tomato gravy. Traditionally the aubergine is given a smoky taste by roasting it in a tandoor but this recipe includes grilling it in an oven.
AuthorgooeygraciousmeCategoryIndian, North IndianPre-heat the oven to 200 degrees C and line the baking tray with aluminium foil.
Cut 4 slits into each aubergine and stuff each slit with a garlic clove. Drizzle some oil on aubergines to coat for grilling and place the tray in the oven. Let it cook for about 45 mins - 1 hr, rotating each side every 15 minutes.
Once the aubergines are cool enough to handle peel the skin off. (We left some skin for that smoky flavour so keep as much as you want). Then add it to a blender with the garlic pieces and blitz to an edible size or use a masher.
In a large pan heat oil and once hot add the cumin seeds. Once they sizzle add the onions and sauté until golden brown in colour.
Add ginger and green chillies and cook for a 1-2 minutes. Then add the chop tomatoes tin, and puree and stir well.
Then add the spices and seasoning and mix well. Cook this until the mixture starts leaving oil from the sides.
Now add the mashed aubergines and garlic and mix well. Add more garam masala if need be.
Serve bhartha hot with naan/chapatti bread and garnish with coriander if required.
Ingredients
Directions
Pre-heat the oven to 200 degrees C and line the baking tray with aluminium foil.
Cut 4 slits into each aubergine and stuff each slit with a garlic clove. Drizzle some oil on aubergines to coat for grilling and place the tray in the oven. Let it cook for about 45 mins - 1 hr, rotating each side every 15 minutes.
Once the aubergines are cool enough to handle peel the skin off. (We left some skin for that smoky flavour so keep as much as you want). Then add it to a blender with the garlic pieces and blitz to an edible size or use a masher.
In a large pan heat oil and once hot add the cumin seeds. Once they sizzle add the onions and sauté until golden brown in colour.
Add ginger and green chillies and cook for a 1-2 minutes. Then add the chop tomatoes tin, and puree and stir well.
Then add the spices and seasoning and mix well. Cook this until the mixture starts leaving oil from the sides.
Now add the mashed aubergines and garlic and mix well. Add more garam masala if need be.
Serve bhartha hot with naan/chapatti bread and garnish with coriander if required.