Baingan Bharta

Ingredients

• 400 gEggplant
• 80 gOnion
• 240 gTomato
• 6 pcsGarlic
• 1 pcsChili
• 0.25 tspChili powder
• 1.5 tbspOil
• 1 tbspCoriander
• 5 gSalt

Instructions

1. 1

   Roast the eggplant

   • Wash and pat dry the eggplant. Rub all over with a little oil (1.5 tbsp).
   • Roast over an open flame, on a grill or in the oven until charred outside and very soft inside (about 15–20 minutes), turning every 2–3 minutes.
   • Optional: Insert some whole garlic cloves into the skin before roasting for extra smoky flavor.
   • Let cool, then peel the skin and finely chop or roughly mash the soft flesh.
2. 2

   Prepare onion-tomato masala

   • Heat 1.5 tbsp oil in a pan.
   • Finely chop the onion (½ cup / ~80 g) and sauté over medium heat until translucent, about 4–5 minutes.
   • Add the chopped garlic (6 cloves) and chopped green chili, sauté 1 minute.
   • Add chopped tomatoes (1 cup / ~240 g) and cook until oil starts to separate and tomatoes are soft, about 6–8 minutes.
3. 3

   Combine and finish

   • Stir in red chilli powder (¼ tsp).
   • Add the chopped/mashed roasted eggplant and mix well with the onion-tomato masala.
   • Season with salt (about 1 tsp / 5 g) and sauté 4–5 minutes to blend flavors.
   • Stir in chopped coriander (1 tbsp) and serve immediately.
4. 4

   To serve

   • Serve hot with chapati, roti, naan, toasted bread or plain/jeera rice.
   • Garnish with extra coriander if desired.