Baingan bharta
Char a whole aubergine directly over a gas flame or under a very hot grill, turning, until the skin is black and the inside collapses, about 15 minutes. Peel off the skin, mash the flesh, and fry it with onion, garlic, ginger, tomato, green chilli and cumin. Finish with fresh coriander. The smoky flavour is the whole point.
Choosing an aubergine
Pick ones that feel heavy for their size, with tight, glossy skin and a fresh green stalk. Soft patches or wrinkled skin mean they're old and will be bitter and spongy. Keep them somewhere cool and use them within a few days.
There were aubergines on the veg display when we photographed the shop in October 2026. Stock changes with the season, so ask what's in.
Other ways
Sliced, fried and layered with tomato sauce and garlic yoghurt, it becomes Afghan borani banjan. Cubed, it goes into a mixed vegetable curry or with lamb. Halved and roasted with oil and salt, it's a simple side for any BBQ.
Salting
Do you need to salt aubergines?
Not usually. Modern aubergines are rarely bitter. Salting does help slices soak up less oil when frying.
Have a look on the veg display when you're in. Find us.