Roasted aubergine with onion and tomato

For a deliciously spicy vegetarian meal try Monisha Bharadwaj's fragrant aubergine dish; serve with naan and slices of cucumber
By Monisha Bharadwaj
Roasted aubergine with onion and tomato
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 1 large aubergine
  • 2 tbsp sunflower oil
  • 1 onions, finely chopped
  • 1 medium green chilli, chopped
  • 1 pieces ginger, 5mm piece, finely chopped
  • 1 cloves garlic, crushed
  • 3 tbsp tomato purée
  • 2 tbsp water
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tbsp coriander leaves, chopped
  • 1 pinches salt
  • 1 pinches sugar


1. Preheat the oven to 220C/gas 7. Brush the aubergine with 1 tablespoon of sunflower oil and place on a foil-lined baking tray. Bake for 30 minutes until cooked through. 2. Remove from the oven, mash with a fork to make a pulp and reserve. 3. Heat the remaining sunflower oil in a heavy-based pan and fry the onion until soft. Crush the ginger and garlic together to make a paste. Add this paste and the chilli to the pan. Stir for a minute and add the tomato puree. 4. Add the water, turmeric and coriander. Cook for 3-5 minutes, adding water as necessary to keep the masala moist. 5. Stir in the aubergine pulp, coriander leaves, salt and sugar. 6. Serve hot with naan bread and cucumber slices.

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