Romy Gill's Baingan Bharta


For 2 (for 4)

Aubergine: 3 (6)

Onion: 1 (2)

Green Chilli: 3 (6)

Coriander: 1 bunch (2 bunches)

Tomato: 2 (4)

Cumin Seeds: 2 pods (4 pods)

Crushed Garlic: 2 sachets (4 sachets)

Aromatic Spice Blend: 1 pods (2 pods)

Naan Bread: 1 pack (2 packs)

Nutritional Information:

Per serving: Energy (kcal) 693 Fat 6g of which saturates 1g Carbohydrates 146g of which sugars 15g Protein 26g Salt 0.15g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Now a full-fledged celebrity chef with an MBE to boot, it’s hard to believe that Romy Gill opened her first restaurant just 6 years ago. But she spent decades plotting and perfecting her skills. Her journey began when, homesick in the UK, a bad experience at a local Indian restaurant instilled in her the ambition of showing Britain that Indian cuisine should be about fresh ingredients and nuanced, comforting flavour. Zaika is Romy’s debut book, a tribute to the ‘simple yet delicious’ plant-based food she grew up with in West Bengal. Beloved across India, this smoky and spicy aubergine delicacy is Romy’s ‘ultimate desert island dish.


  • Preparation time:

    For 2 - 30 minsFor 4 - 35 mins
  • Cooking time:

    For 2 - 40 minsFor 4 - 45 mins