Baingan Bharta with Chapati

Bharta

• 2 medium Aubergine
• 2 tbsp Vegetable oil
• 1 medium Yellow onion
• 1 ¼ tsp Fine sea salt
• 15 g Ginger root
• 3 cloves Garlic
• 1 ½ tsp Ground cumin
• ½ tsp Ground turmeric
• 1 tsp Ground Kashmiri chili
• 2 medium Tomato
• 15 g Fresh coriander

Chapati

• 180 g Whole wheat flour
• ¼ tsp Fine sea salt
• 1 tsp Vegetable oil
• 120 ml Water

1. Heat the oven to 240°C (465°F). Prick the aubergines all over, rub with 1 tbsp of the vegetable oil, and place on a baking tray. Roast for 30 to 35 minutes, turning once, until collapsed and very soft with charred patches.
2. Meanwhile, make the chapati dough: put the whole wheat flour and 0.25 tsp of the fine sea salt in a mixing bowl, then stir in the water and 1 tsp vegetable oil to form a soft dough. Knead for 5 minutes until smooth, then cover and rest for 15 minutes. Divide into 6 equal pieces and keep covered.
3. For the bharta base, finely chop the onion, grate the ginger, and finely grate the garlic. Dice the tomatoes and finely chop the fresh coriander, keeping a small handful back for serving. When the aubergines are ready, leave them until cool enough to handle, then split and scoop out the flesh; discard the skins.
4. Heat the remaining 1 tbsp vegetable oil in a large frying pan over medium heat. Add the onion with 1 tsp of the fine sea salt and cook for 8 to 10 minutes until soft and lightly golden. Stir in the ginger and garlic for 1 minute until fragrant.
5. Add the ground cumin, ground turmeric and ground Kashmiri chili and cook for 30 seconds, stirring. Tip in the tomatoes and cook for 6 to 8 minutes until broken down and the oil begins to separate at the edges. Mash the roasted aubergine flesh into the pan and cook for 3 to 5 minutes until thick and cohesive.
6. Stir most of the fresh coriander into the bharta and taste for salt, adding a pinch more if needed. Roll each chapati piece into a thin round using a rolling pin, dusting lightly with a little extra whole wheat flour if it sticks. Cook in a hot, dry frying pan for about 45 to 60 seconds per side until browned in spots and puffing in places.
7. Serve the baingan bharta hot, topped with the reserved fresh coriander. Offer the chapati alongside for scooping. If the bharta thickens as it sits, loosen it with a splash of water and warm gently.

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