Baingan Bharta

Ingredients

• 1eggplant, large
• 1/2 cuponion, finely chopped
• 1 cuptomatoes, chopped
• 6 clovegarlic
• 1green chili
• 1/4 tspred chili powder
• 1 1/2 tbspoil
• 1 tbspcilantro, chopped
• salt, to taste

Method

1. 1

   Rinse the eggplant and pat dry. Rub with a little oil all over. Roast directly over an open flame, turning every 2–3 minutes, until completely cooked, tender, and evenly charred on all sides.

2. 2

   Immerse the roasted eggplant in a bowl of cold water until cool enough to handle, then peel away the skin. Chop or mash the flesh finely.

3. 3

   Optional dhungar step: heat a small piece of natural charcoal until red-hot. Place the roasted eggplant on a plate, set the charcoal alongside it, add a few drops of oil to the charcoal to start it smoking, then immediately cover the whole plate tightly with a large bowl. Leave for 1–2 minutes to infuse the smoky flavor.

4. 4

   Heat oil in a kadai or skillet. Add the finely chopped onion and garlic and sauté until translucent, without browning.

5. 5

   Add the chopped green chili and sauté for a minute, then add the chopped tomatoes and cook, stirring, until the oil begins to separate from the mixture.

6. 6

   Stir in the red chili powder, then add the chopped eggplant. Mix well to combine with the masala base.

7. 7

   Season with salt and sauté for a further 4–5 minutes. Stir in the cilantro or use them as a garnish. Serve with chapatis, rotis, or rice.