Easy Baingan Bharta

Steps

1. 1.

   1.

   Roast The Eggplant** Prick eggplant all over with a fork. Stovetop: place directly on a medium gas flame, turn every few minutes until skin is charred and flesh soft, 15–20 minutes. Oven: roast at 220°C (425°F) on a tray 35–40 minutes, turning once, until collapsed. Cool until you can handle it.

2. 2.

   Peel And Mash

   Peel off the blackened skin. Scoop flesh into a bowl. Mash with a fork until mostly smooth with a few soft chunks. Discard any hard bits near the stem.

3. 3.

   Cook Onion Base

   Heat oil in a pan over medium. Add cumin seeds. When they crackle, add onions. Cook until soft and golden, 7–8 minutes. Add ginger-garlic paste and green chilli. Cook 1 minute.

4. 4.

   Add Tomato And Spices

   Stir in tomatoes, turmeric, coriander powder, chilli powder, and salt. Cook until tomatoes break down and look jammy, 5–6 minutes.

5. 5.

   Fold In Easy Baingan Bharta

   Add mashed eggplant. Mix well. Cook 8–10 minutes on medium-low, stirring so it does not stick. Water will cook off and the mash will darken a little.

6. 6.

   Finish And Serve

   Add garam masala, lemon juice, and most of the coriander. Taste salt. Rest 2 minutes. Serve with roti or rice, remaining coriander on top.