Smoky Aubergine Mash (Bharta)
Smoky Aubergine Mash (Bharta)
SERVES 4
5 MINS PREP
COOKS IN 10 MINS
Serve this classic dish as a side to a curry, some flat breads and yoghurt. Get the smokiness by charring the aubergine skin on an open flame or grill.
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Tailored to Taste
This is a classic and much-loved dish that is normally served as a side to a curry, but we love it just with some flat breads and some yoghurt. To get that smokiness, you do need to char the skin, which is best done on an open flame, but an oven grill will also do the trick.
Ingredients
- 50g of The Spice Tailor Butter Chicken Curry Paste
- 2 large aubergines
- 2 tsp. oil (optional - if roasting in the oven)
- 2 tbsp. oil - plus a little extra for oiling the aubergine
- 1 medium onion, finely chopped
- 4 large garlic cloves, finely chopped
- 4 tomatoes, chopped
- 50g frozen peas
- Seasoning to taste
- Handful of chopped coriander
Method
- The best way to get smoky aubergine is by roasting directly on an open flame. If you are able to do this, line your hob with some foil as this is a messy job. Char the aubergines on the flames and keep turning every 2-3 minutes, or until charred all around and the flesh is soft in the middle. It takes about 10-12 minutes. If you need to do this in an oven, you can place under the grill and keep turning until charred all around. The flesh should be really soft once pierced with a knife.
- Meanwhile, heat the oil in a saucepan. Add the onions and cook until soft and turning golden on the edges, around 5-6m. Add the garlic and cook, while stirring, for a minute. Add the tomatoes and a little seasoning and cook down until the tomatoes have thickened and the masala releases oil back into the pan, around 10m.
- By now the aubergine should be done, take off the heat and allow to cook enough to peel off the all the skin. Chop roughly.
- Stir in the butter chicken curry paste along with the chopped aubergine and peas and cook together for a few minutes. Season to taste, add the fresh coriander and serve.
Tailored to Taste
This is a classic and much-loved dish that is normally served as a side to a curry, but we love it just with some flat breads and some yoghurt. To get that smokiness, you do need to char the skin, which is best done on an open flame, but an oven grill will also do the trick.
Ingredients
- 50g of The Spice Tailor Butter Chicken Curry Paste
- 2 large aubergines
- 2 tsp. oil (optional - if roasting in the oven)
- 2 tbsp. oil - plus a little extra for oiling the aubergine
- 1 medium onion, finely chopped
- 4 large garlic cloves, finely chopped
- 4 tomatoes, chopped
- 50g frozen peas
- Seasoning to taste
- Handful of chopped coriander
Method
- The best way to get smoky aubergine is by roasting directly on an open flame. If you are able to do this, line your hob with some foil as this is a messy job. Char the aubergines on the flames and keep turning every 2-3 minutes, or until charred all around and the flesh is soft in the middle. It takes about 10-12 minutes. If you need to do this in an oven, you can place under the grill and keep turning until charred all around. The flesh should be really soft once pierced with a knife.
- Meanwhile, heat the oil in a saucepan. Add the onions and cook until soft and turning golden on the edges, around 5-6m. Add the garlic and cook, while stirring, for a minute. Add the tomatoes and a little seasoning and cook down until the tomatoes have thickened and the masala releases oil back into the pan, around 10m.
- By now the aubergine should be done, take off the heat and allow to cook enough to peel off the all the skin. Chop roughly.
- Stir in the butter chicken curry paste along with the chopped aubergine and peas and cook together for a few minutes. Season to taste, add the fresh coriander and serve.
Keep this recipe for later
EMAIL ME A PRINT COPY
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Butter Chicken Curry Paste
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