Baingan Bharta

Name: Baingan Bharta
Ingredients: 2 pounds eggplant; 2 tablespoons lime juice; 2 to 3 tablespoons vegetable oil; 1 medium onion, peeled and chopped; 3 cloves garlic, peeled and finely chopped; 1 fresh hot green chile like a jalapeno, or more to taste, thinly sliced (discard seeds for less heat); 1 pound fresh tomatoes, chopped; 1/2 teaspoon turmeric; 1 teaspoon kosher salt or to taste; 1/2 cup chopped cilantro, thin stems included; 2 teaspoons garam masala

11 ingredients

14 steps

Ingredients

2 pounds eggplant
2 tablespoons lime juice
2 to 3 tablespoons vegetable oil
1 medium onion, peeled and chopped
3 cloves garlic, peeled and finely chopped
1 fresh hot green chile like a jalapeno, or more to taste, thinly sliced (discard seeds for less heat)
1 pound fresh tomatoes, chopped
1/2 teaspoon turmeric
1 teaspoon kosher salt or to taste
1/2 cup chopped cilantro, thin stems included
2 teaspoons garam masala

Directions

1

Prick the eggplant with a thin-blade knife.
2

Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses.
3

Or broil, or roast on a heated cast-iron pan in the hottest possible oven.
4

It will take about 20 minutes.
5

When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem.
6

Chop or mash in a bowl, with lime juice.
7

Heat the oil in a skillet over medium-high heat; add the onion.
8

Cook, stirring often, until the onion is golden brown, about 10 minutes.
9

Add the garlic and chiles and cook for another minute.
10

Add the tomato, turmeric and salt.
11

Cook until the tomato is soft, 5 minutes or so.
12

Stir in the eggplant puree and cook, stirring, 3 to 5 minutes.
13

Stir in the cilantro and garam masala and turn off the heat.
14

Serve hot with warm chapati bread or pita, or over rice.