About this recipe
Everything about this dish depends on properly burning the aubergine skin. Grill, gas ring or barbecue all work, but the oven alone will not give you the smoke. Once the flesh is scooped out it wants to be mashed roughly, not blended, so there are still strands and texture in the finished bharta.
Ingredients
- 2 whole aubergineslarge, about 800g total
- 20 g fresh corianderchopped
- 3 whole spring onionssliced, to finish
- 1.25 tsp fine sea salt
- 1 tsp garam masalacheck it is gluten free