Smoky aubergine bharta with peas
Aubergines charred until soft and smoky, then mashed into a spiced onion and tomato mix.
- Time50 min
- LevelMedium
- Costabout £0.95 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
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Method
- 1
Heat the oven to 220°C (200°C fan). Prick the aubergines and roast on a tray for 40 minutes, turning once, until the skins blacken and the flesh collapses.
40 min - 2
Cool for 10 minutes, then scoop out the soft flesh and chop it roughly. Discard the skins.
10 min - 3
Heat the oil in a large pan. Add the cumin seeds for 30 seconds, then the onion. Cook for 8 minutes until golden.
8 min - 4
Stir in the ginger, garlic and green chillies for 1 minute, then add the tomatoes, turmeric, coriander and salt. Cook for 8 minutes until pulpy.
8 min - 5
Add the aubergine and peas and cook for 6 minutes, mashing with a spoon, until thick and smoky smelling.
6 min - 6
Stir through the garam masala and fresh coriander. Serve with chapatis or rice.
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.