A classic Indian Gujarati dish here, made from baked eggplant cooked with onions, spices and tomatoes. I like to make it without tomatoes sometimes and with sliced green chillis, a mix of spices, garlic and ginger it has strong flavours yet a very delicate texture. The onions should be cooked for fairly long, browning and sweetening as they do, and the eggplant baking for 30-40 mins until the skin is black and can effortlessly be removed. The smoky flavour is truly incredible and although you could make a tasty dish without baking the eggplant, it is worth the extra effort and produces a very comforting result. With chapattis, pita bread, rice, or a daal it is a light meal and some plain yoghurt is something I love having with it.

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