Mrs Balbir Singh's | Roasted Mashed Aubergines

Mrs Balbir Singh's | Roasted Mashed Aubergines (Eggplants, Brinals)_Baingan Bharta

Roasted Mashed Aubergines (Eggplant)

Baingan Ka Bharta

Category: Indian Vegetarian Cookery 

Recipe: 250


  • 680g (1 1/2 lb) Augbergines (aka Eggplant or Brinjal)
  • 2 tbsp Ghee (or preferred oil)
  • 170g (6oz) Onions, thinly sliced
  • 1/2 tsp Turmeric Powder (or Ground Turmeric)
  • 30g (1oz) Fresh Ginger, shredded or finely chopped
  • 2 Green Chillies, deseeded and chopped thinly
  • 1 tsp Salt, or to taste 
  • 1/4 tsp Red Chilli Powder
  • 1/2 tsp Garam Masala
  • 1 tbsp Fresh Coriander (Cilantro) Leaves, chopped

    Step 1: prepare the aubergines

    Grease the aubergines and roast over a charcoal fire, or directly on a gas hob, or under the grill/broiler until they become soft. Remove them from the heat, run cold water over them and remove the charred skin. Then flake the soft aubergines with the back of a fork. 


    Step 2: fry the onions, and cook the aubergines 

    Heat the ghee, and fry the onions for a few minutes or until a light golden brown in colour. Add the turmeric, ginger and green chillies and stir for a few minutes. Add the aubergines, salt, red chilli powder, and garam masala. Stir lightly, and then cover and cook on a medium heat for 10 minutes. Remove from heat. 


    Step 3: serve

    Served garnished with chopped coriander leaves. Enjoy with a chapati or paratha, or steamed Basmati rice, and an Indian pickle or relish of choice.  
    TIP: for an extra smoky, charred and rustic flavour, try adding a lump of smoldering coal on top of the dish and cover with a lid or similar for 1 to 2 minutes before serving. Also makes for great theatre to impress your family or friends. 


    Mrs Balbir Singh 
    Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)