The main process in making Baingan ka Bharta is the roasting of the eggplant. If you have a gas stove, this can be done by placing the eggplant directly on the flame and roasting it till its peel looks completely burnt. Since I do not have that option, I had to make do with the oven (it is much easier trust me!).
Ingredients (Serves 2)
Eggplant (roasted) – 1 big
Chopped onions – ½ cup
Chopped tomatoes – ¾ cup
Turmeric powder – 1 tsp
Green chillies (chopped/slit) – 2 (more if you like it spicy)
Garam masala powder (optional) – 1 tsp
Coriander leaves (chopped finely) for garnish
Oil – 1-1/2 tbsps
Salt to taste
If roasting in the oven, brush the eggplant with a little oil (I used olive oil), place it in a baking dish and set the oven to Broil. This was my first time working with the broil setting and I wasn’t sure what the result would be. But after about 25 minutes on high, the eggplant was ready. Even though the skin did not look charred, it was perfectly cooked inside. Do keep an eye on the eggplant, because I am sure not all broil settings are made equal.
Once the eggplant has cooled, remove the peel, take out the inner flesh, mash it and keep aside. In a pan, add oil and sauté the chopped onion. As the onion starts turning translucent, add the tomatoes and green chillies. Add salt and turmeric and keep sautéing till the tomatoes are completely cooked. At this point, add the mashed eggplant and mix well. Cover and cook for about 15-20 minutes, while stirring occasionally. Garnish with coriander leaves and serve with chapathis/rotis.