Baingan Bharta

Ingredients

• 2 lb eggplant
• 1 cup onion
• 2 cup tomato
• 8 clove garlic
• 2 green chili (optional)
• ½ tsp red chili powder
• 3 tbsp oil
• 2 tbsp fresh cilantro (optional)
• 1 tsp salt

Steps

1. Rub eggplant with a little oil and roast over an open flame, grill, or in the oven until tender and smoky. Turn frequently for even cooking. Once cooled, peel and finely chop or mash the eggplant.
2. Heat 2 tablespoons of oil in a pan over medium heat. Add chopped onions and sauté until translucent, about 5-7 minutes.
3. Add minced garlic and chopped green chilies (if using) and sauté for another minute until fragrant.
4. Stir in chopped tomatoes, red chili powder, and salt. Cook, mashing the tomatoes occasionally, until the mixture thickens and the oil separates, about 8-10 minutes.
5. Add the roasted and mashed eggplant to the pan. Mix well and cook for 5-7 minutes, allowing the flavors to meld. If desired, you can infuse a smoky flavor using a hot charcoal piece and a few drops of oil, covering the pan tightly for 1-2 minutes.
6. Garnish with fresh cilantro before serving.