Baingan Bharta (Roasted Mashed Eggplant)

Ingredients

• Eggplant

  raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Sesame oil

  3 tbsp or 41g

• Cumin seed

  ¾ tsp, ground or 2g

• Green chili peppers

  canned

  200g

• Onion

  canned

  2 cup, chopped or diced or 448g

• Garlic

  raw

  4 cloves, minced or 12g

• Ground ginger

  1 tsp or 2g

• Orange tomatoes

  raw

  2 cup, chopped or 316g

• Cilantro

  Raw - Whole Foods Market

  100g

• Salt

  table

  1 tsp or 6g

• Chili powder

  1 tsp or 3g

• Cilantro

  dried

  2 tsp or 1g

• Cumin seed

  ½ tsp, ground or 2g

Directions

1. Roast Eggplant
2. Rinse and dry the eggplant. Apply oil over the eggplant using your palms or a brush. Roast eggplant.
3. Place the eggplant on top of a burner for roasting. Optionally, use a stainless steel mesh on top of the burner, and place eggplant on it. Roast whole turning frequently for about 12-14 minutes. Once done, a fork or knife should insert easily in the eggplant. (see notes for air fryer method)
4. Transfer to a plate, cover with foil and let it cool slightly. Now with your fingers, remove the skin completely. Then chop/mash the eggplant using a knife/fork. You can also use a potato masher.
5. Cook Bharta
6. In a large pan on medium-high flame, heat oil and add cumin seeds. Saute for 30 seconds until the cumin seeds sizzle.
7. Add green chili pepper, ginger and garlic. Saute for a minute.
8. Add onions and saute for 5-7 minutes until they are light golden. You don't want to brown them.
9. Add all the spices. Then add the tomatoes. Mix well, and cover with a lid so the tomatoes soften. Saute for 5-7 minutes until the oil separates.
10. Add the roasted mashed eggplant. Mix well and saute for 2 minutes. Turn flame to medium-low and cover with a lid for 3-4 minutes. Remove lid, and give the bharta a stir. Turn off flame.
11. Garnish with chopped cilantro, and enjoy with roti or paratha.
12. (source: https://pipingpotcurry.com/baingan-bharta/)