The Orgasm Gap: ‘We have this frustrating myth that sex is easy and innate’

Aoife Drury

Single parenting in a pandemic: ‘I cry alone in the car so the kids don’t...

Lia Hynes

Author Ruth Gilligan: ‘I have slowly colonised our flat’s small second bedroom into my writing...

Sophie Grenham

About 400,000 women in Ireland have this condition and don’t know


The Cabinet Sub-Committee on Covid-19 currently has no women sitting on it. Why?

Lynn Enright

Get out of your head: What to do when you mistrust your gut instinct

Niamh Ennis

Lynne Embleton is first-ever female CEO of Aer Lingus

Jennifer McShane

Lady Gaga’s dogs found safe and well after being stolen at gunpoint

Jennifer McShane

All your favourite brands now make loungewear — these are the chicest of the bunch

Holly O'Neill

Image / Editorial

What to Cook Tonight: Aubergine Bharta

by Meg Walker
21st Jun 2016

Lee Holmes’ Aubergine Bharta

This kapha-balancing shaggy mash that can be eaten cold as a dip is perfect as a side dish or entr?e. I encourage you to make a few serves ahead of time and keep it in the fridge to be enjoyed as a snack with batons of raw carrot, celery and cucumber.

Serves 2

1 large aubergine
extra virgin olive oil, for brushing
1 tbsp ghee
1 tsp cumin seeds
1 small onion, finely chopped
2.5cm piece of ginger, peeled and grated
2 garlic cloves, crushed
? small green chilli, seeded and finely chopped
1 tomato, finely chopped
? tsp ground turmeric
? tsp ground coriander
1 tsp ground cumin
? tsp garam masala
Celtic sea salt, to taste
2 tbsp finely chopped coriander leaves, to serve (optional)
Indian dosas, to serve

Cut three or four slits in the aubergine, then brush with a little olive oil. Heat a medium frying pan over medium heat, then fry for 10 minutes, turning frequently, until it is soft and charred. Remove from heat. When cool enough to handle, remove and discard the skin. Mash the flesh and set aside.

Heat the ghee in a clean frying pan over medium heat and add the cumin seeds. Cook for 1 minute, then add the onion and cook for another minute. Add the ginger, garlic and chilli, then cook, stirring frequently, for 1 minute. Add the tomato and ground turmeric, coriander and cumin, then continue to cook, stirring frequently, for 3 minutes. Add the mashed aubergine, garam masala and salt. Stir to combine and cook for a further 2 minutes.

Top with the coriander leaves (if using) and serve with Indian dosas.

Supercharged Food Eat Right For Your Shapeb

Extracted from Eat Right for Your Shape by Lee Holmes (Murdoch Books, approx €19), out now. Photography by Steve Brown.