I have had a bumper crop of aubergines this year and when they started to grow, my first thoughts were ‘great, the aubergines are growing, but I don’t even like to eat them!’ I gave some away, made some recipes I didn’t like and then my friend Tracie at Beets and Birch blog suggested making Bharta. I did and I loved it! So my final batch of aubergines and chili peppers are all going into the curry. This meal will use up the last of the coriander in the garden too I think.
Bharta or Aubergine Curry. (adapted from Madhur Jaffery’s book – ‘Madhur Jaffery’s World Vegetarian’
1 large or a few smaller aubergines
1 tsp ground cumin
1 inch grated fresh ginger
Prick the aubergines, tomatoes and chilis with a fork a couple of times each, then roast on a foil lined tray at 425 degrees for 40-60 mins until the aubergines are soft and have started to flatten. Meanwhile chop the onion and fry in olive oil until cooked but not brown. Add grated ginger then cumin and turn off the heat.
When the aubergines are roasted cut each one from stalk to bottom and empty the insides into the onions. Peel the skins off the tomatoes and add them. Chop the chilis and add them too. Mix up well or blitz with an immersion blender for a smoother Bharta. I used a potato masher to smush up this batch of Bharta.
Eat with naan and/or rice, top with plain yoghurt and a sprinkle of fresh coriander.