Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

When eggplants (aubergines) are in season in India, they are often placed on the dying embers of a charcoal fire and left to smoke overnight, ready to be fried and blended with spices the following morning. Serve this dish with breads or as a cold relish.


  • 600 g (1 lb 5 oz) eggplants (aubergines)
  • 1


Scorch the eggplants by holding them over a medium gas flame, or heating them under a grill (broiler) or on an electric hotplate. Keep turning them until the skin is blackened on all sides. Set aside until cool, then peel off the charred skin. Roughly chop the flesh. Don’t worry if black specks remain on the flesh because they add to the smoky flavour.

Combine the onion, garlic, ginger