I love the tasty of smoky eggplant – and this Indian dish is all about that. The flavour turns out best if you can roast the eggplant on an open flame, but if you don’t have that, the grill works well too. This is great for a quick midweek dinner, served with rotis or rice.
Baingan bharta (For 2)
- 1 large eggplant
- 1/2 a red onion, chopped
- 2 small tomatoes, chopped
- 1 green chilli, chopped
- 2 garlic cloves, finely chopped or pounded
- An equal amount of ginger, grated or pounded
- 1/2 teaspoon of chilli powder (less if you don’t want it too spicy)
- 1 teaspoon of coriander powder
- A pinch of garam masala powder
- 1/2 teaspoon of salt
- 2 tablespoons of oil
- A small handful of coriander leaves, chopped
Method
- If you’re using the grill to roast the eggplant, turn it on and get it nice and hot. Pierce the eggplant all over using a fork, then coat it in a little oil. Put the eggplant under the hot grill for around 20-25 minutes, turning halfway, until the skin is charred and the eggplant is soft when you pierce it with a knife. Alternatively, you can put the eggplant directly on a flame for around 10 minutes, turning it frequently. Once cooked, let the eggplant cool.
- In the meantime, heat about a tablespoon of oil in a frying pan. Add the onions and cook for around 5 minutes, till they start to soften.
- Add the green chilli, ginger and garlic and fry for a couple more minutes. Next, add the chilli and coriander powders and the tomatoes. Cook for another 5 minutes, till the tomatoes are soft and you can mash them with the back of the spatula.
- While the tomatoes are cooking, slice the cooled eggplant in half and scoop out the flesh. Mash the flesh up with the back of a fork. When the tomatoes are soft, add the mashed eggplant to the pan.
- Add the garam masala powder and salt. Reduce the heat and fry for another 4-5 minutes.
- Finally, stir in the chopped coriander leaves, and serve while its still warm.
She Likes to Cook 