BAINGAN KA BHARTA (EGGPLANT CURRY)

INGREDIENTS:

1 large eggplant

1 large onion chopped very fine

1 large tomato chopped very fine

2 green chillies chopped very fine (optional)

7-8 cloves of garlic chopped very fine

1/4 cup chopped coriander

2 tbsps mustard oil

Salt to taste

1/2 lime

METHOD:

Baingan Ka Bharta requires that the eggplant be roasted. This can be done in several different ways:

• Roast on a gas cooktop by just placing the eggplant straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the eggplant is charred and the inner flesh looks really soft. A good sign to watch for is that the eggplant seems to 'cave in' on itself! OR
• Grill in your oven grill or on your barbecue grill. Again, keep turning periodically till all the skin on the eggplant is charred and the inner flesh looks really soft OR
• Preheat oven to 400. Slice eggplant lengthwise and sprinkle salt on the fleshy side. Rub both sides with olive oil and roast, skin side up for 25-30 minutes until tender. When the timer goes off, switch oven to broil and roast another five minutes until caramelized and golden.
• Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin and stem.
• Mash the eggplant roughly, in a mixing bowl.
• Add the mustard oil, onion, tomato, green chillies, garlic, coriander leaves and salt to taste. Mix well.
• Add a squeeze of lime juice and mix well.
• Serve with hot rotis.