Smoky Roasted Aubergine - Baigain Bartha

Cook the aubergines

• Gas cooking method: Place the aubergines onto a gas burner over a high heat, turning regularly. They will blacken and char as they cook. It will take around 10 minutes to cook them. Set aside to cool.
• Oven method: Alternatively you can cook the aubergines in the oven. Preheat the oven to 220°C. Place the aubergines onto a baking tray and place in the oven for 40 - 50 minutes until cooked through. Set aside to cool.
• Once cool enough to handle, peel the skins from the aubergines (and discard it), then mash the flesh together in a bowl. Set aside.

Meanwhile, prepare the paste & cook the rice

• While the aubergines are cooking, you can prepare the paste. Peel and chop the garlic and onion. Chop the tomatoes. Chop the chillies and fresh coriander.
• Cook the rice according to the packet instructions.
• Heat a dash of oil in a frying pan over a high heat. Once the oil is hot, add the garlic and fry for a minute, stirring. Add the onion and cook for 5-6 minutes, stirring occasionally until softens. Add the tomatoes, chillies and fresh coriander and cook for 3 minutes.
• Add the ground coriander, cumin, turmeric and a dash of lemon juice to taste. Mix well and season to taste. Stir in the mashed aubergine and cook for 5 minutes on medium heat, stirring occasionally.

Plate up

• Plate up and enjoy!