Baingan Bharta (Smoky Mashed Aubergine)

• 2 large Aubergine
• 3 tbsp Sunflower oil
• 1 large Yellow onion
• 20 g Ginger root
• 4 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• ½ tsp Ground turmeric
• 1 tsp Ground Kashmiri chili
• 400 g Canned chopped tomatoes
• 20 g Fresh coriander

1. Heat the oven to 240°C (465°F). Prick the aubergines all over with the tip of a knife, then set them on a baking tray.
2. Roast the aubergines for 30 to 35 minutes, turning once, until the skins are blistered and the flesh is very soft and collapsing. Leave to cool until you can handle them.
3. Meanwhile, finely chop the onion. Peel and finely grate the ginger, and finely chop the garlic.
4. Warm the sunflower oil in a large frying pan over medium heat. Add the onion and cook for 8 to 10 minutes, stirring, until soft and lightly golden.
5. Stir in the ginger and garlic and cook for 1 minute until fragrant. Add the ground cumin, ground coriander, ground turmeric, and ground Kashmiri chili, and cook for 30 seconds, stirring constantly.
6. Tip in the canned chopped tomatoes and simmer for 8 to 10 minutes until thickened and the oil begins to separate at the edges. Stir often so it does not catch.
7. Split the roasted aubergines and scoop out the soft flesh, discarding most of the skin. Mash the flesh with a spoon, then stir it into the pan and simmer for 5 minutes until smoky and well combined.
8. Finely chop the fresh coriander and stir most of it through. Spoon into a serving bowl and scatter over the remaining coriander to finish.

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