Ingredients:-
- 2 medium aubergines (about 650g)
- 3 tbsp ghee, or neutral oil
- 3 red onions, peeled and sliced
- Salt, to taste
- 20g root ginger, peeled and finely grated
- 2 garlic cloves, peeled and crushed
- 2 small green chillies, slit lengthways
- ½ tsp garam masala, plus extra to serve
- 4 medium tomatoes, roughly chopped
- 1 handful fresh coriander, to serve
- 1 lime, to serve
Method:-
- Lay the aubergines on the gas flame of the hob, or on a barbecue, and leave until very soft and black, turning regularly with heatproof tongs to ensure they cook evenly.
- Alternatively, blacken under a hot grill. Either way, once blackened all over and soft within, leave until cool enough to handle.
- Meanwhile, put the fat in a frying pan over a medium heat and saute the onions, stirring, with a pinch of salt until soft and limp.
- Stir in the ginger, garlic and chillies, cook, stirring, for another minute or so, then add the garam masala and tomatoes, and cook until the tomatoes start to soften.
- Scoop the aubergine flesh out of the skins (don’t worry if you get a bit of skin in there, too; it will only add to the flavour).
- Add the aubergines to the pan. Mash with a wooden spoon or similar until fairly smooth, then leave to simmer until most of the liquid has evaporated.
- Meanwhile, roughly chop the coriander.
- Stir through the chopped coriander and a little more garam masala to taste, squeeze in the lime juice, also to taste, then check the seasoning and adjust if necessary. Serve with rice or flatbreads.
Note:-
s r c = 'https://www.theguardian.com/food/2022/sep/28/how-to-make-the-perfect-baingan-bharta-aubergine-dip-recipe-felicity-cloake'
https://www.theguardian.com/food/2022/sep/28/how-to-make-the-perfect-baingan-bharta-aubergine-dip-recipe-felicity-cloake?CMP=Share_AndroidApp_Other
