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Bengan bharta, is basically mashed up aubergines mixed together with a base of onions and spices.

Ingredients

• 3 aubergines
• 3 small red onions
• 2 cloves garlic
• 1 tomato
• 80g pomegranate seeds
• 3 tbsp coriander leaves
• 3 tbsp canola oil
• 1 green chilli
• 1 tsp cumin seeds
• 1 tsp salt
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp paprika
Preparation

1. Pre-heat the oven to 180 degrees
2. Wash and cut each bengan in half, lengthways
3. Peel and slice the onion
4. Peel and roughly chop the garlic
5. Roughly chop the chilli and coriander
6. Quarter the tomato
Recipe

1. Place all the aubergine halves onto a baking tray lined with baking paper
2. Brush each half with canola oil
3. Leave to bake for 20 minutes, until the aubergines are a golden brown colour
4. Heat the oil on a low to medium heat (after around 10 minutes into the baking time) for 2 minutes, add cumin seeds, leaving them to sizzle
5. Add the onions, garlic, chilli and salt, stir well and leave to cook for 5 minutes until the onions are a golden brown colour
6. Add the garam masala, turmeric and paprika, leave to cook for 2 minutes
7. Add the tomato, cook until the tomato has softened
8. Remove the meaty part of the aubergine from its skin, which you can then discard
9. Add the aubergines to the pan and stir well
10. Finally add the coriander and pomegranate seeds
11. Serve

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