Baingan Bharta

 

Ingredients 

For roasting the eggplant

•  1 medium eggplant around 550 grams
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For the baingan bharta

• 1.5 tablespoon oil I used vegetable oil
•  1 inch ginger chopped
• 1 green chili or to taste, chopped
•  2 medium tomatoes 280 grams, chopped
• 1/2 teaspoon red chili powder or to taste
• 1 teaspoon coriander powder
•  3/4 teaspoon salt or to taste
•  2 tablespoons chopped cilantro

 Instructions :

• Rinse the eggplant and pat dry. Brush it with little oil all over. Then make few slits all over the eggplant with a knifePut the eggplant directly on heat and roast, turning often for around 10-12 minutes until completely roasted.
• Once roasted (to check if its done, insert a knife inside the eggplant, it should go easily) use a pair of tongs to remove the eggplant from heat and wrap in an aluminium foil to cool.
• Once cooled, remove the skin..
• Transfer the roasted eggplant to a bowl and mash using a fork or potato masher. Set it aside.
• Heat oil in a pan on medium heat. Once the oil is hot, add chopped ginger and green chili. Saute until they start changing color, around 2 minutes
• Add the chopped tomatoes and mix. Cook the tomatoes for around 5 minutes until very soft and you notice oil oozing out of the masala.
• Add the mashed roasted eggplant into the pan and mix well.
• Add the red chili powder and mix. Also add the coriander powder and salt and mix to combine. Cook the bharta for another 5 minutes on medium-low heat, stirring often.
• Stir in the chopped cilantro and mix. Remove pan from heat.
• Serve baingan bharta hot with fresh rotis!