Back to 4 servings eggplant 500 grams large firm eggplant (about 1 large), purple, glossy, few seeds 4 garlic cloves, for stuffing into the slits 1 green chili, slit; optional, adjust to taste 1 tsp oil, for brushing the eggplant bharta 2 tbsp oil, mustard or neutral oil 1 cup red onion, finely chopped, about 1 medium 2 tomatoes, medium, deseeded and chopped 3 garlic cloves, finely chopped 0.5 inch ginger, finely chopped 0.5 tsp Kashmiri red chili powder, adjust to taste 0.25 tsp garam masala, start light 0.75 tsp salt, adjust to taste 2 tbsp cilantro leaves, finely chopped lemon juice, a squeeze, to finish
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1 Step 1: Rinse and dry the eggplant and make a few deep slits in it. Push the garlic cloves and green chili into the slits, then brush the eggplant all over with the 1 tsp oil.2 Step 2: Grill the eggplant over a direct gas flame or on a wire rack over a burner, turning often, for 12 to 14 minutes until charred all over and soft through. Alternatively, broil it on a foil-lined tray with the rack close to the heat, turning once, for 20 to 25 minutes until the skin blackens.3 Step 3: Cool the eggplant, then peel off the charred skin and remove the stem. Mash the flesh with a fork or finely chop it, with the roasted garlic and chili.4 Step 4: Heat the 2 tbsp oil in a pan over medium heat. Add the ginger and chopped garlic and saute 30 to 60 seconds until fragrant.5 Step 5: Add the onion and saute 7 to 8 minutes until light golden.6 Step 6: Add the tomatoes and salt and cook 5 to 6 minutes until soft and the oil starts to separate. Stir in the Kashmiri chili powder and cook a few minutes more.7 Step 7: Stir in the mashed eggplant and mash it into the masala. Saute 8 to 10 minutes on medium heat, stirring often, until the mixture is thick and mushy and the oil separates from the sides.8 Step 8: Turn off the heat and stir in the garam masala. Taste and adjust salt and chili, then finish with the cilantro and a squeeze of lemon juice.9 Step 9: Serve hot with roti, paratha, naan or rice.getsaucepan.com/r/4762a338-f0de-5ccd-8fbf-c34096f233f2
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