Mamta's Kitchen

Aubergine Mash 2 - With Garlic

Baingan Bhurta - 2

Sunita Gupta

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 Nan pieces. Serves 4-6


  • 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


  1. Make 4 random slits in each aubergine and insert cloves of garlic. Slits also stop aubergines from bursting during oven cooking!

  2. 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.

  3. Take out, cool (you can do this under a cold tap if you are in a hurry).

  4. Peel aubergines and mash pulp using your hand. Do not puree in a blender. That makes it too smooth.

  5. Add all ingredients except oil and mix.

  6. Place in the serving dish and spoon over 1 tsp. oil.

  7. Serve hot with Chapatties.

  8. It can be served as a starter, with small pieces of Nan or Pitta bread.

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:10323]

Content copyright ©2001-2019 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2019 F² Limited. (All rights reserved. No copying without permission.)
Hosted by Clook Internet
All comments and queries to