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