Aubergine and Garlic Mash
Baingan Bhurta Lahsun ke Saath
This is a simple but delicious dish, strong in garlic flavour. Serve it as part of an Indian meal or as a dip with pitta bread slices or Naan 1, Leavened Indian Flat Bread With Yeast, Traditional Method pieces.
Serves 4
Ingredients
- 2 large aubergines
- 8 garlic cloves, peeled and mashed/grated
- 1/2 bunch coriander leaves, washed and finely chopped
- 2 green chillies (to taste), finely chopped
- Salt to taste
- 2 tsp. olive or mustard oil
- Optional: A dash of lemon juice
Instructions
- Make 4 random slits in each aubergine and insert cloves of garlic. Slits also stop aubergines from bursting during oven cooking!
- Grease with oil and roast on a roasting plate on gas fire or in the centre of a very hot oven, until very soft to touch.
- Take out, cool (you can do this under a cold tap if you are in a hurry).
- Peel aubergines and mash pulp using your hand. Do not puree in a blender. That makes it too smooth.
- Add all ingredients except oil and mix.
- Place in the serving dish and spoon over 1 tsp. oil.
- Serve hot with Chapatti or Roti or Phulka 1, Indian Flat Bread .
- It can be served as a starter, with small pieces of Naan 1, Leavened Indian Flat Bread With Yeast, Traditional Method or Pitta bread.