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)
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.
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