Baingan Bharta (Smoky Roasted Aubergine)

• 2 large Aubergine, firm, glossy skins
• 3 tbsp Vegetable oil
• 1 large Yellow onion
• 1 ½ tsp Fine sea salt
• 20 g Ginger root, firm and fresh
• 4 cloves Garlic
• 1 medium Green chili pepper
• ½ tsp Ground turmeric
• 1 ½ tsp Ground cumin
• 3 medium Tomato, ripe
• 15 g Fresh coriander, bright and leafy

1. Heat the oven to 240°C (465°F). Prick the aubergines all over with a fork, set on a baking tray, and roast for 30 to 35 minutes, turning once, until collapsed and very soft.
2. Meanwhile, finely chop the onion. Peel and finely grate the ginger, finely chop the garlic, and finely chop the green chili pepper; roughly chop the tomatoes and coriander.
3. Warm the vegetable oil in a large frying pan over medium heat. Add the onion and a pinch of the fine sea salt, then cook for 8 to 10 minutes until soft and lightly golden.
4. Stir in the ginger, garlic, and green chili pepper and cook for 1 minute until fragrant. Add the ground turmeric and ground cumin and cook for 30 seconds, stirring constantly.
5. Add the tomatoes and the remaining fine sea salt. Cook for 8 to 10 minutes, stirring occasionally, until the tomatoes break down into a thick, glossy masala.
6. When cool enough to handle, split the roasted aubergines and scoop the flesh into a bowl, discarding the skins. Mash well with a spoon, leaving a little texture.
7. Stir the mashed aubergine into the pan and cook over medium-low heat for 5 to 7 minutes until the mixture is cohesive and lightly smoky. Fold through most of the fresh coriander, then taste and adjust with a little more fine sea salt if needed.
8. Serve hot, scattered with the remaining fresh coriander. It is excellent alongside chapatis or basmati rice.

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