Baingan Bharta

While there are different versions of cooking roasted Eggplant, this particular mashed eggplant is very much north Indian.

I use the least spices so that the roasted smoky flavour of the eggplant is still intact.

The recipe below is how I make it.

Ingredients:

• 1 large Eggplant 
• 1 medium Onion - chopped
• 1 medium Tomato - chopped
• 1 tbsp Cumin seeds
• 1 tablespoon of Coriander stem finely chopped
• 1 Green Chili - chopped
• 1/2 tsp Turmeric powder
• Salt to taste

Method:

• Make multiple slits on the eggplant and roast it over direct flame, continuously turning over with a tong. Roast is evenly on all sides, It might take up to 10 to 15 minutes. The eggplant will release some water and the burner might turn a little messy, but bear with it. It is worth the trouble. If the eggplant is not roasted well you can still make the Bharta but it will not be as flavourful.
• Keep the roasted eggplant aside. In a frying pan heat a tablespoon vegetable oil. Add the Cumin seeds when the oil is hot.
• Saute the Cumin seeds for 20 seconds and add the chopped onion.Saute it for 2-3 minutes.
• Add the chopped green chili and the chopped coriander stem and saute for another 2-3 minutes.
• Add the chopped tomato, mix and saute for five minutes.
• Add the turmeric powder and salt and cover and cook for 5 minutes.
• Meanwhile take the skin off the roasted eggplant and chop the head off. The eggplant should be soft and the skin will come off easily. Chop the eggplant into small pieces. eventually it is all going to be mixed up and size will not matter.
• Add the eggplant to the sauteed onion and tomato and mix well. Give it a taste to check the salt. The eggplant is already cooked so all you have to do it mix with the onion-tomato mixture well. You can add a handful of frozen peas before adding the eggplant if you want.
• The Bharta or mashed eggplant is done. Sprinkle a handful of fresh coriander leaves just before serving. It goes best with chapati or roti.

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