(Almost) Spiceless Eggplant Bharta

Name: (Almost) Spiceless Eggplant Bharta
Ingredients: 2 medium Italian or white eggplants; 2 to 3 poblano chiles; 3 tablespoons olive oil, plus extra for the vegetables; 1 to 2 tablespoons finely minced fresh ginger root; 1 cup finely sliced or diced red onion; 1 1/2 cups finely chopped tomatoes; 1/4 teaspoon turmeric; 1 pinch salt, to taste; 1/2 cup chopped cilantro, divided; 1 tablespoon lime juice (1/2 a lime)

10 ingredients

6 steps

Ingredients

2 medium Italian or white eggplants
2 to 3 poblano chiles
3 tablespoons olive oil, plus extra for the vegetables
1 to 2 tablespoons finely minced fresh ginger root
1 cup finely sliced or diced red onion
1 1/2 cups finely chopped tomatoes
1/4 teaspoon turmeric
1 pinch salt, to taste
1/2 cup chopped cilantro, divided
1 tablespoon lime juice (1/2 a lime)

Directions

1

Rub the eggplants with a bit of oil, puncture them to enable steam to escape, and grill them over a gas flame or grill until the skin is charred and they're cooked through.
2

Rub the poblanos with oil and place over a grill basket and grill them over a gas flame as well until the skin gets charred. Set the eggplant and poblanos aside to cool while you slice the onions and mincing the ginger.
3

Peel the charred skin off the eggplant and poblanos and mash them together into a pulp.
4

Heat the oil and add the minced ginger. Saute for a minute and add the onions to fry until they become translucent. Add the tomatoes and cook down until thick.
5

Add the salt and turmeric, give it a stir, and then add the mashed eggplant/poblano mixture. Add half of the chopped cilantro. Stir, cover, and simmer on a low heat for about 10 to 15 minutes until the flavors of the ingredients combine. Check every couple of minutes to see if there is sufficient moisture. (If not, sprinkle in some water and cover again).
6

Transfer to a serving dish, drizzle with lime juice, and garnish with the remaining cilantro. Serve warm with pita bread or Indian roti.