Smoky aubergine baingan bharta with lentils and roti

Ingredients

For 1 serving

• Eggplant300 g
• Cooked lentils100 g
• Tomatoes100 g
• Onion50 g
• Garlic1 clove
• Ginger5 g
• Cumin1 teaspoon
• Garam masala1 teaspoon
• Whole wheat flour40 g
• Sunflower oil2 teaspoons
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Prick the aubergines here and there with a fork and roast them whole directly over a gas flame, or under the oven grill at 250 °C, for 15–20 minutes, turning often, until the skin is charred and the flesh is soft.
2. Meanwhile knead the wholemeal flour with a pinch of salt and enough warm water, added little by little, to make a soft, smooth dough; cover and leave to rest.
3. Finely chop the onion and garlic, grate the ginger and chop the tomatoes. When the aubergines are lukewarm, peel them, remove the stalk and mash the flesh with a fork.
4. Heat the sunflower oil in a frying pan over medium heat, toast the cumin for 30 seconds, then add the onion, garlic and ginger and fry for 4 minutes until the onion is soft. Add the garam masala and tomatoes and cook for 5 minutes, until they break down.
5. Add the aubergine flesh and the cooked lentils, season with salt and cook for 5 minutes over medium-low heat, stirring, until thick and well combined.
6. Roll the dough into a thin disc and cook it in a hot dry pan for 1 minute per side, until it puffs up and shows golden spots. Serve the bharta with the warm roti.