Baingan Bharta (Indian Eggplant Puree)

A Punjabi dish: eggplant charred over an open flame with a smoky aroma, then stewed with onions, tomatoes, and spices. Served with flatbreads.

Ingredients

• 1 pcs Eggplant
• 0.5 cup Onion (chopped)
• 1 cup Tomatoes
• 6 clove Garlic
• 1 pcs Green chili
• 0.25 tsp Ground red chili pepper
• 1.5 tbsp Vegetable oil
• 1 tbsp Cilantro
• to taste Salt

Instructions

1. Wash the eggplant, pat dry, and lightly coat with oil. Roast over an open flame (or on a grill/in an oven), turning every 2–3 minutes, until soft and fragrant with smoke.
2. Place the eggplant in a bowl of water to cool, remove the skin, and finely chop or mash the flesh.
3. Heat oil in a skillet and fry the chopped onion and garlic until translucent.
4. Add the green chili (1 minute), then the tomatoes. Stew until the oil begins to separate from the mixture.
5. Add the ground red chili pepper, then the eggplant flesh. Mix well with the onion-tomato mixture, season with salt, and cook for another 4–5 minutes.
6. Stir in the cilantro. Serve with roti or chapati flatbreads, or with rice.