Roasted Aubergine Curry Recipe

Ever wondered how to get that really smoky flavour from aubergines? This recipe for Baingan Bhartha shows you how. Aubergine (baingan) is traditionally roasted in a Tandoor, however this simple and delicious recipe shows you how to recreate it on nothing fancier than a gas hob. Combining a flame-cooked aubergine with garlic, onions, green chillies, tomatoes, fresh coriander and spices, this dish is perfect served with a few home cooked chapattis or naan bread, or as part of a bigger Indian feast.

Baingan Bhartha (Roasted Aubergine Curry)


1 medium aubergine
2 tsp rapeseed oil
1 tsp black mustard seeds
3 cloves of garlic, finely sliced
2 medium onions, finely chopped
1 green chilli, finely chopped
2 tomatoes, finely diced
2 tsp fresh coriander leaves, finely chopped
1 tsp tomato puree
1 tsp garam masala
1 tsp coriander powder
½ tsp turmeric powder
salt to taste


1. Roast the aubergine over a gas burner on medium heat, turning regularly for even roasting.

2. Heat the oil in a pan, add the mustard seeds and sliced garlic.  Stir for 1 minute.

3. Add the chopped onions and chilli, cooking for 3-4 minutes on a high heat.  Stir continuously.

4. Add the chopped tomatoes and coriander leaves.  Cook for 2 minutes.

5. Add the tomato puree, the rest of the spices and a large pinch of salt.  Mix well.

6. Peel the skin from the roasted aubergine and mash the flesh.  Add to the pan, cover and cook for five minutes over a low heat.

Recipe c/o Romy Gill

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