Baingan Bharta

Ingredients

• 3 eggplant, large
• 4 tbsp vegetable oil
• 2 onion, finely chopped
• 5 garlic, finely chopped
• 25 g fresh ginger, finely grated
• 2 fresh chilli, finely chopped
• 4 tomato, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 1 tsp garam masala
• 1½ tsp salt
• 4 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice

Method

1. 1.

   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.

2. 2.

   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.

   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.

4. 4.

   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.

5. 5.

   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.

6. 6.

   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.