Gujarat aubergines and tomatoes

Preparation info
  • Serves


    • Difficulty


Appears in
Orchards in the Oasis: Recipes, travel and memories

By Josceline Dimbleby

Published 2010

  • About

Aubergines and tomatoes are a popular combination in many of the countries I have visited. Even if you are not cooking an Indian meal, this dish is good as an accompaniment to fish or chicken, as part of a vegetarian meal, or even as a pasta sauce.


  • 3 large aubergines
  • 3 medium onions
  • 2-3 fresh red chillies
  • 600


Heat the grill to its highest setting. Cut the aubergines in half lengthways and grill them, skin side up, close to the heat source, until the skins have blackened and cracked, and the flesh inside is very soft.

Meanwhile, peel, quarter and thinly slice the onions. Cut open the chillies lengthways under running water, remove the seeds and stems and finely slice the flesh crossways. Halv