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PAKISTANI FLAVOUR. SHARED EVERYWHERE.
Vegetables & lentils

Baingan Bharta

Roasted aubergine folded into a fragrant tomato masala.

South AsianMediumVegetarian
Prep15 min
Cook50 min
Soak / rest0 min
Total1 hr 5 min
Times are estimates, including soaking or resting where shown.
Let’s get cooking
Baingan Bharta
AI-generated serving illustration. Your finished dish may vary.

Let’s get cooking.

  1. 01

    Heat oven to 230°C conventional / 210°C fan. Pierce aubergines several times and roast on a lined tray for 35–45 minutes, turning once, until collapsed and very soft.

  2. 02

    Cool enough to handle, peel and mash the flesh. Fry chopped onion and cumin in oil for 7 minutes. Add minced garlic and ginger, chopped tomatoes, spices and salt; cook 7 minutes.

  3. 03

    Add mashed aubergine and cook uncovered 8–10 minutes, stirring until excess moisture evaporates. Add chopped coriander and serve with flatbread.

A little kitchen care

Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.

Cooking temperature guide ↗
Ingredients & allergy notes

This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.

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COOKING VIEW

Baingan Bharta

Step 1 of 3

Heat oven to 230°C conventional / 210°C fan. Pierce aubergines several times and roast on a lined tray for 35–45 minutes, turning once, until collapsed and very soft.