Baingan Bharta

I learnt this dish from my mum. This dish made with roasted eggplant is a north Indian delicacy.

What you'll need..

• 1 Large eggplant
• 1 Medium onion finely chopped
• 2 Medium tomatoes finely chopped
• 2 Tsp ginger-garlic-green chilli paste
• 2 Tbsp oil
• 1/4 Tsp turmeric powder
• 1/2 Tsp chilli powder
• 1/2 Tsp garam masala
• 1/4 Tsp fresh cracked black pepper
• 1 Tbsp chopped cilantro leaves
• Salt to taste

How to..

• Preheat the oven to 400 degrees Fahrenheit or 200 degrees Celsius. 
• Cover the eggplant with an aluminium foil and place it in the oven on a baking sheet. Bake for about 40-45 minutes.
• Alternatively, if your stove top is not electric and has direct flame, you could roast the eggplant directly (without foil) over the flame on low-medium heat turning frequently with tongs till all sides were charred and the eggplant became tender.
• Remove from the oven/flame and set aside to cool.
• Once cooled, removed the charred skin of the eggplant with a knife. If your eggplant is well done, the skin should peel off easily leaving you with smoky flavored eggplant meat. Shred the eggplant with your knife.
• Heat 1 Tbsp of oil in a pan and add 1 tsp of the ginger-garlic-chilli paste to it.
• Cook for about 12-15 seconds till the garlic gets fragrant and then add the shredded eggplant to it. 
• Stirring frequently, cook the eggplant on high heat for 3-5 minutes. Then set aside.
• In the same pan, add the other Tbsp of oil and the remaining ginger-garlic-chilli paste.
• Add the onions and cook till they turn pink
• Then add the tomatoes, salt, turmeric, chilli powder and garam masala and mix well. Cover with a lid and cook on medium heat till the tomatoes get mushy.
• Add the eggplant and mix well. Cover and cook for another 3-5 minutes till the eggplant absorbs all the spices.
• Remove from heat, garnish with fresh cracked pepper and cilantro leaves. Serve hot with roti.

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