Aubergine Mash 2 - With Garlic
Baingan Bhurta - 2
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
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 Chapatties.
It can be served as a starter, with small pieces of Nan or Pitta bread.