Baked aubergine (baighan bardtha - oro)

Baked aubergine (baighan bardtha - oro)

Category: Main meal, Snack/side dish | Serves: 4

Prep time: 5 minutes | Cooking time: 30-40 minutes


2 large, firm aubergines

1 tablespoon rapeseed oil

1 teaspoon cumin seeds

1 medium onion, chopped

1/2 teaspoon garlic, crushed

1 teaspoon ginger, crushed

2 large tomatoes, chopped

1/2 teaspoon turmeric powder

1 1/2 teaspoons cumin coriander powder

1/2 teaspoon black pepper, coarsely ground

1/2 teaspoon red or green chillies, crushed

1 tablespoon fenugreek leaves, chopped

1 teaspoon lemon juice

2 tablespoons coriander stalks and leaves, chopped

  1. Wash the aubergines, prick all over with a sharp knife and cook in a microwave oven, on a high heat, for about 20 minutes.
  2. Cut the aubergines in half, scoop out the pulp and remove any seeded sections.
  3. Heat a saucepan, and add the oil, cumin seeds and onions. Stir continuously until the onions are soft and lightly brown at the edges.
  4. Add the garlic and ginger and cook for 1 minute.
  5. Add the tomatoes, turmeric, cumin, coriander powder, black pepper, chillies and fenugreek and cook for another 2 minutes.
  6. Add the aubergine pulp and lemon juice and cook for a further 10 minutes on a low heat. Add the chopped coriander. Cook for 1 minute and then serve.

Cook’s tips

  • Cooked peas can also be added to give a sweeter flavour.

Nutritional information

Baked Aubergine