Baingan bharta
Aubergines charred until smoky and soft, then cooked down with onion, tomato and spices into a rich, scoopable mash.
- Time50 min
- LevelEasy
- Costabout £0.57 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Prick the aubergines all over with a fork and roast on a tray for 40 minutes, turning once, until the skins are blackened and the flesh is collapsing.
40 min - 2
Leave until cool enough to handle, then scoop out the flesh and chop roughly. Discard the skins.
- 3
Heat the oil in a large pan and add the cumin seeds. When they sizzle, add the onion and cook for 8 minutes until golden.
8 min - 4
Add the garlic, ginger and chillies and cook for 1 minute. Stir in the turmeric and ground coriander.
- 5
Add the tomatoes and salt and cook for 8 minutes until broken down and oily at the edges.
8 min - 6
Stir in the aubergine and peas and cook for 5 minutes. Finish with garam masala and fresh coriander. Serve with chapatis or rice.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.