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

Ingredients

Main

  • 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

Method

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.

Rate This Recipe

1
2
3
4
5