Baingan Bharta is prepared with roasted eggplant(Aubergine) cooked along with onions,tomatoes and some Indian spices.It can be served with steamed rice or Indian flat breads as a side .
2 Large Eggplants
-Wash ,pat dry , make few incisions to the eggplants and rub few drops of oil. Preheat oven to high broil and place the eggplant in the tray
and allow it cook for 20 mins.
-Take the eggplants from the oven and allow it to cool,start peeling the skin off the eggplants place it in a bowl ,Mash it with fork and set aside.
3 medium onions chopped
3 tomatoes finely chopped
1/2 cup boiled green peas
2tbsp corainder/cilantro leaves
2tbsp ginger chili paste
1tbsp red chili powder
1tbsp Cumin seeds
salt to taste
1tbsp coriander powder
1/2tsp Turmeric powder
-Heat a sauce pan with oil on a medium high heat.Add cumin seeds allow them to splutter and then add onion,ginger chili paste,salt, turmeric sautee for few minutes.
-Add chopped tomatoes,green peas allow it cook for few minutes and then rest of the seasoning and roasted eggplant.
-Allow it to cook on medium heat for 5-8mins stirring ocassionally.
-Swtich off the stove and garnish with chopped cilantro leaves and serve hot with steamed rice,roti.
-If Oven is unavailable for roasting eggplant then use stove top or barbeque grill.
-If you don’t like spicy you can skip red chili powder and use kashmiri red chili powder or paprika.
-One side note happy to share a quick picture from our home grown garden cilantro leaves.