Ingredients

For Roasting the Eggplant:

• 1 medium eggplant (approximately 550g)
• 3 large garlic cloves

For the Bharta:

• 1.5 tbsp vegetable oil
• 4 large garlic cloves, chopped
• 1-inch ginger, chopped
• 1 green chili, chopped (adjust to taste)
• 1 medium red onion (120g), chopped
• 2 medium tomatoes (280g), chopped
• ½ tsp red chili powder (adjust to taste)
• 1 tsp coriander powder
• ¾ tsp salt (or to taste)
• 2 tbsp fresh cilantro, chopped

Instructions

1. Roasting the Eggplant:
   • Rinse and pat dry the eggplant. Lightly brush it with oil.
   • Make a few small slits in the eggplant and insert a garlic clove into three of them.
   • Place the eggplant directly over an open flame (gas stove or grill) and roast, turning frequently, for about 10-12 minutes until the skin is charred and the inside is soft.
   • To check doneness, insert a knife into the eggplant—it should slide in easily.
2. Cooling & Peeling:
   • Remove the roasted eggplant from the heat using tongs and wrap it in aluminum foil. Let it cool for a few minutes.
   • Once cooled, peel off the charred skin and discard. Mash the flesh with a fork or potato masher and set aside. Also, chop the roasted garlic.
3. Preparing the Bharta:
   • Heat oil in a pan over medium heat. Add the chopped garlic (not the roasted ones), ginger, and green chili. Sauté for 2 minutes until aromatic.
   • Stir in the chopped onion and cook for 2-3 minutes until softened but not browned.
   • Add the chopped tomatoes and cook for about 5 minutes until they turn soft and you see oil separating from the mixture.
4. Combining & Cooking:
   • Add the mashed roasted eggplant and the chopped roasted garlic to the pan. Mix well.
   • Stir in red chili powder, coriander powder, and salt. Cook on medium-low heat for another 5 minutes, stirring occasionally.
5. Finishing Touch:
   • Add chopped cilantro, mix well, and remove from heat.
6. Serving:
   • Serve hot with freshly made rotis or parathas!

Nutrition