Baingan Bharta with Roti

Ingredients

Quantities are for one portion.

• 10 gfresh ginger, minced
• 3rotis (store-bought)
• 1onion, finely chopped
• 1 tspground turmeric
• 1 tbspvegetable oil
• 1 tspground cumin
• 1 tspgaram masala
• 150 mltomato passata
• 2garlic cloves, minced
• 350 geggplant

Method

1. Roast the whole eggplant directly over a flame or under a hot grill, turning often, until the skin is blackened and the flesh is completely soft.
2. Let the eggplant cool, then peel off the charred skin and mash the smoky flesh roughly.
3. Heat the vegetable oil in a pan over medium heat and sauté the onion until golden, then add the garlic and ginger and cook until fragrant.
4. Stir in the cumin, turmeric, and garam masala, followed by the tomato passata, simmering until the sauce thickens.
5. Add the mashed eggplant to the pan and cook, stirring, until everything is well combined and heated through.
6. Warm the roti in a dry pan until soft, then serve alongside the hot baingan bharta.