Baingan Bharta

Method

1. 1
   • eggplant3
   • vegetable oil4 tbsp

   Char the eggplants whole — Heat the oven to 240 C. Rub the eggplants with 1 tbsp of the oil, prick them a few times with a knife and roast on a tray for 40 minutes, turning once, until the skins are blackened and blistered and the flesh has collapsed inwards.

   ⏱40 min
2. 2
   • eggplant3
   • lemon juice1 tbsp

   Peel and chop the smoky flesh — Let the eggplants cool until you can handle them, then peel away and discard the charred skin. Chop the smoky flesh roughly on a board and set it aside with any juices.

3. 3
   • vegetable oil4 tbsp
   • onion2

   Brown the onions slowly — Heat the remaining oil in a wide heavy pan over medium heat and fry the onions for 10 minutes, stirring often, until they are deep golden at the edges and sweet.

   ⏱10 min
4. 4
   • vegetable oil4 tbsp
   • garlic5
   • fresh ginger25 g
   • fresh chilli2
   • tomato4
   • ground cumin1 tsp
   • ground coriander1 tsp
   • ground turmeric½ tsp
   • garam masala1 tsp
   • salt1½ tsp

   Cook down the tomato masala — Stir in the garlic, ginger and chilli and fry for 1 minute, then add the cumin, coriander and turmeric. Tip in the tomatoes with the salt and cook for 8 minutes, mashing them down, until the masala is thick and the oil separates at the edges.

   ⏱8 min
5. 5
   • eggplant3
   • garam masala1 tsp

   Mash the eggplant into the masala — Add the chopped eggplant and mash it into the masala with the back of a spoon. Cook uncovered over medium-low heat for 12 minutes, stirring now and then, until the mixture is glossy and thick enough to hold a furrow.

   ⏱12 min
6. 6
   • garam masala1 tsp
   • salt1½ tsp
   • fresh cilantro4 tbsp
   • lemon juice1 tbsp

   Finish with garam masala and lemon — Stir through the garam masala, lemon juice and most of the cilantro. Taste for salt, scatter over the remaining cilantro and serve hot with roti or plain rice.