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You will never convince me there's a better way to cook aubergines than over fire - and if you like Baba Ghaouj/Mutabal and Baingan ka Bharta, there's a good chance you'll enjoy this Gujarati Dahi Varo Oro too.
Growing up in a Gujarati home, this is how we fire-roasted aubergines during the summer. The creamy flesh is scraped out and added to sauteed garlic, onions, peppers and Greek yoghurt. While it may appear to be more of a dip, this is eaten very much like a curry, albeit a cold one.
We serve it with Bajra na Rotla, a style of millet flatbread.
This is the simple hot-weather food my Kathiyawadi ancestors would eat on their farm to recharge and nourish after a long day.
Flame-grilled aubergine and crunchy peppers tossed with cooling yoghurt. This is a dish typical of Gujarati farming communities along the Kathiawar peninsula of western India. Serve it cold alongside your favourite Indian flatbread - millet or sorghum rotla are most traditional, but this tastes incredible with just about any type of unleavened bread. If you like the smoky flavours of Baba ghanoush, this will be your new go-to Indian dish. It even works well as a dip for parties, picnics and barbecues.
Note: This recipe calls for the aubergines to be cooked over a gas flame. Alternative cooking methods such as barbecuing are possible, but I find this technique yields the best results. If you choose to cook under a grill, in a griddle pan, or in the oven or air fryer, the flavours will not be the same.
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