The versatile aubergine or eggplant takes pride of place in our kitchen. And having shared one aubergine recipe this excellent vegetable surely deserves a bit more attention before we get side-tracked
Here large plump aubergines are roasted over a naked flame, sweated and scooped from the charred skin. The pulp is then seasoned with long-sautéed onions, garlic, chilli, coriander. a little turmeric and salt
Deeply smoky and creamy began bharta is great warm with flat-breads, a yoghurt cooler and a fresh crunchy salad. Eaten at room temperature it makes a delicious spread for a slice of good crusty bread
This recipe was given to us by our dear friends Shams and Alan on a visit to us in Spain a couple of years back. In fact cooking curry throughout was the condition for Shams even contemplating a visit.
Shams retired from her day job as head pharmacist for Redbridge trust in south-east England to devote herself to cooking.
She’s ubiquitous at festivals, weddings and other events She runs a private restaurant and cooking school where she teaches Pakistani and Indian cooking.
At the moment she and her husband Alan are doing takeaways – as well as distributing food to people in their Walthamstow community vulnerable to Covid-19. They were vegan when we last met just a few weeks ago. Are they still? Check them out at Sham’s kitchen
Smoked Began Bharta
Prepare the aubergines: You can do this in various ways
Transform the onions: this stage is crucial to the flavour of the dish