Aubergine Bhurta

smashed smoked aubergine

We’re all for bold flavours, and Aubergine Bharta brings the heat! This dish is SMOKIER THAN BBQ SEASON and bursting with charred aubergine, warming spices, and a rich tomato base. The aubergine’s silky texture compliments the spices to create a deeply satisfying, melt-in-your-mouth experience.

With just a handful of ingredients, the secret is in the smokiness—get those aubergines roasted to perfection, and let the flavours do the talking!

Serves: 2 | Time: 60 mins

  • Ingredients

    Oils/Fats
    • Sunflower Oil, 2 tbsp

    Vegetables/Fruits
    • Aubergine, 2 large
    • Garlic, 5 cloves
    • Ginger, 1.5-inch piece
    • Green Chilli, 1 large (optional)
    • Onion, 1 large
    • Tomato, 2 large

    Herbs/Spices
    • Chilli Powder, 1/4 tsp
    • Coriander Leaves, 10 grams
    • Ground Coriander, 1 tsp
    • Salt to taste

  • Method

    Preparation
    • Prepare vegetables - Peel and finely chop Onion, Garlic, and Ginger. Dice Tomatoes. Wash and pat dry Aubergines
    • If using Green Chilli, slit down the middle and put aside

    Cooking
    • Using a sharp knife, poke wholes into Aubergine and place on an oven tray. Grill on high heat and turn frequently until skin is charred and flesh is soft (20-30 mins)
    • Heat Sunflower Oil in a pan over medium heat and sauté Garlic, Ginger, Green Chiili (optional), and Onion for 5-7 minutes
    • Add diced Tomatoes and Salt (1 tsp but adjust to taste) and cook until Tomatoes have broken down, around 4-5 minutes
    • Add Chilli Powder and Ground Coriander and cook for 90 seconds and set mixtures aside
    • Slice charred Aubergines in half and remove the flesh onto chopping board. Roughly chop flesh and add to Tomatoes/ Onion mix
    • Add half Coriander Leaves to Aubergine mixture and combine over low/ medium heat for 3-5 minutes

    Assembly
    • Plate up and finish with remaining Corriander Leaves
    • Serve with Roti or Naan

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