Smoked aubergine with ginger

Name: Smoked aubergine with ginger
Yield: Serves 4
Cuisine: India
Ingredients: 2.5 cm/1 in piece of fresh root ginger, peeled and finely grated; 2-3 large cloves garlic, peeled and crushed; 2.5 ml/½ tsp fennel seeds; 1 onion, finely chopped; 45 ml/3 tbsp sunflower oil or light olive oil; 45 ml/3 tbsp sunflower oil or light olive oil; 2 large aubergines (eggplants), about 675 g/1½ lb; 30 ml/2 tbsp fresh coriander (cilantro) leaves, finely chopped, plus extra sprigs, to garnish; 2 fresh tomatoes, skinned and chopped; 5 ml/1 tsp salt, or to taste; 2 fresh green chillies, finely chopped (deseeded if preferred); 2.5 ml/½ tsp ground turmeric

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

The delicious smoky flavour of aubergine is matched with a few wellchosen whole spices and chillies to create this Punjabi dish, Baingan Bharta. Traditionally, the aubergine was cooked on the smouldering ashes of a tandoor to enhance the smoky flavour.

Ingredients

2 large aubergines (eggplants), about 675 g/1½ lb
45 ml

Asia
India
Starter
Punjab
Vegan
Gluten-free

Method

Preheat the grill (broiler) to high. Make two lengthways slits on the surface of each aubergine, without cutting through.
Rub a little oil on the skins. Place the aubergines on a grill pan and grill (broil) about