Aubergine Bhaji

 Also know as brinjal!

The dish is filled with chunks of aubergine that's been baked with aromatic Indian spices, topped with fresh coriander and chilli.

This aubergine bhaji is actually also a vegan dish. The combination of the creamy , roasted aubergines and classic Indian spices is a satisfying one!

Aubergine bhaji or brinjal bhaji is a classic Indian side dish that pairs the rich, creaminess of aubergines with classic spices like garam masala and cumin. This recipe will serve 2 as a main or 4 as a side.

Ingredients:

• 2 aubergines, about 600g, chopped in half lengthways 
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp chilli powder
• 2 tbsp tomato puree
• 6 tbsp water
• handful of c=fresh coriander, roughly chopped
• 2 tbsp cooking oil, or ghee if preferred 

Method:

Pre-heat the oven to 200ºC/180ºC for fan assist oven.

Cut the aubergines in half, brush oil on the skins. Lay with the flesh side down in an oven roasting tray. Roast the aubergines in the oven for 30 minutes, until the insides soften.

Remove the aubergines from the oven and once they are cool enough to handle, chop them into rough chunks, about 1 inch in size.

Heat the oil in a frying pan over a medium-high heat, then add the onion until it starts to soften and turn translucent. Add the garlic, spices and tomato puree and cook for a couple of minutes until fragrant.

Stir in the roasted aubergine and water, stir well, then reduce to a simmer. Cook for 10-15 minutes with the lid on, stirring occasionally.

Season to taste and stir in the coriander. 

Serve up with naan bread or chapatis alongside your favourite curry!