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Ringra No Oro (Baked Aubergine)

As a dish that’s so easy and requires very little effort, I make this quite a lot, serving it either with rotli or pitta bread. It’s very simple but a lovely way to enjoy fresh aubergine without overpowering it with tons of other flavours. My nanima cooks them directly over a gas flame which really gives a delicious smoky flavour but doing them under the grill is a lot less hassle for me and not a bad substitute!

Baked ringra from the grill


  • 3 large ringra (aubergines)
  • Thel (sunflower oil), to taste
  • Lal chutney (red chilli powder), to taste
  • Nimak (salt), to taste
  • 1 large red onion, finely chopped
  • Small bunch dhana (coriander), finely chopped


  1. Set the grill to high. Wash the ringra, pierce in a few places and rub with a little thel
  2. Place under the grill and cook for approximately 40 minutes until soft, turning occasionally
  3. In the meantime, cut up a large red onion and some dhana
  4. Once the aubergine is cooked, place onto a chopping board and remove the skin and stalk (be careful, it will be very hot!) Chop and mush up the cooked ringra and put into a bowl
  5. Place everything on the table and let people make up their plate however they fancy! I usually drizzle a little thel onto my ringra, sprinkle a pinch of lal chutney and nimak and then add some red onion and dhana
  6. Serve with rotli or pitta bread
  7. Some optional extras include spring onions, a simple salad (tomatoes, radish, bell peppers, cucumber etc.), and some lemon or lime juice. Last night we also had our with some falafel and cheese so there really are no rules here!
Simple but delicious – Ringra No Oro served with Rotli