Baingan Bharta

Ingredients

• 1 large Aubergine
• ½ cup Onion
• 1 cup Tomatoes
• 6 cloves Garlic
• 1 Green Chilli
• ¼ teaspoon Red Chilli Powder
• 1.5 tablespoon Oil
• 1 tablespoon chopped Coriander Leaves
• as required salt

Instructions

1. Rinse the aubergine under running water and pat it dry. Rub a little oil over the skin. Roast the aubergine over an open flame, turning it every 2–3 minutes so it cooks evenly on all sides and develops a smoky flavour. You can push a few garlic cloves into the flesh before roasting if desired. Alternatively, grill or oven-roast the aubergine, noting that the smoky flavour will be milder.
2. Roast until the aubergine is completely soft and tender; a knife should slide in easily. Remove from the heat and place in a bowl of water to cool slightly.
3. (Optional) For extra smokiness, use the dhungar method. Heat a small piece of natural charcoal until red hot. Make a few shallow cuts in the aubergine and place it on a heatproof plate. Set the hot charcoal beside the aubergine, add just a few drops of oil to the charcoal, and immediately cover with a large heatproof bowl. Let the smoke infuse for 1–2 minutes, then remove the charcoal carefully.
4. Peel off the skin from the roasted aubergine, then finely chop or mash the flesh.
5. Heat the oil in a kadai or frying pan over medium heat. Add the finely chopped onion and garlic and sauté until soft and translucent, without browning. Add the chopped green chilli and cook for about 1 minute.
6. Add the chopped tomatoes and cook, stirring, until the mixture thickens and the oil begins to separate. Stir in the red chilli powder.
7. Add the cooked aubergine, season with salt, and mix thoroughly with the onion-tomato masala. Cook for a further 4–5 minutes, stirring occasionally.
8. Stir in or garnish with chopped coriander leaves. Serve hot with phulkas, rotis, chapatis, rice, or toasted bread.

instructions_source: editorial-classic