Aubergine with boiled egg

Name: Aubergine with boiled egg
Yield: Serves 4
Cuisine: India
Ingredients: 2.5 ml/½ tsp fennel seeds; 2.5 ml/½ tsp mustard seeds; 1 medium onion, finely chopped; 2.5 ml/½ tsp nigella seeds; 1 fresh green chilli, chopped; 5 ml/1 tsp ginger purée; 2.5 ml/½ tsp ground cumin; 2.5 ml/½ tsp ground turmeric; 2 hard-boiled eggs, roughly chopped; 1 ripe tomato, skinned and chopped; 15 g/1½ oz fresh coriander (cilantro) leaves and stalks, roughly chopped; 15 g/1½ oz fresh coriander (cilantro) leaves and stalks, roughly chopped; strips of naan or crackers, to serve; 2.5 ml/½ tsp salt; strips of naan or crackers, to serve; 1 aubergine (eggplant), about 350g/12oz; 45 ml/3 tbsp sunflower oil or light olive oil; 45 ml/3 tbsp sunflower oil or light olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Khagina is similar to the north-Indian dish bharta, but the addition of hard-boiled eggs makes all the difference in taste, texture and appearance. In days gone by, it graced many tables of the British-influenced clubs in Kolkata (formerly Calcutta) and it remains a favourite dish in most of these establishments.

Ingredients

1 aubergine (eggplant), about 350g/12oz
45 ml/3 tbsp sunflower oil or light olive oil<

Asia
India
East India
Starter
Gluten-free
Vegetarian

Method

Preheat the grill (broiler) to high and make two small incisions in the aubergine. Rub with oil, place 15 cm/6 in below the heat source and grill (broil) for 8-10 minutes, turnin