Baingan Bharta (Eggplant Mash)

There are times, when it pays to stay close to the original. I usually mix things up in my recipes with the east-west thing, but not with this one. Baingan Bharta (Eggplant Mash) is a traditional Punjabi favorite. It is easy to make, but can seem intimidating. The bulk of the work is roasting the eggplant.

Here's what you need:

2 large eggplants, or preferably 6-8 Chinese Eggplant (the big ones work just fine, but the Chinese Eggplant tend to have fewer seeds, and I think taste better)
1 large onion
1 large tomato
2 cloves of garlic
A handful of cilantro
1/2 cup mustard oil

Spices:

1/2 teaspoon Turmeric
1 teaspoon red chilli powder
2 teaspoons cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
Salt to taste

What to do:

Roast the eggplants first. You have several options. If you are lucky enough to have a FIRE stove, you can roast the eggplants by holding them between your tongs and twisting the eggplant around until it is blackened on all sides. You can also throw them on your grill, whole and keep turning them till blackened. But, by far my favorite method (and easiest) is to broil them in the oven.

So, pour a little mustard oil and a couple teaspoons salt and rub them onto the eggplants. Keep the stalks on, it's good for leverage later. Turn the oven on broil, and throw in the eggplants, in a metal baking dish. You'll hear the crackling pretty soon. Give them about 10-15 minutes in there. When you pull them out, the skin should be brown or black. Don't overdo it though, the insides will dry up on you. Cover the dish with foil, and leave it alone for about 15 minutes.

Now, you want to remove the peel. It should pull right off, but be gentle...you don't want to waste any of the eggplant. If there are some pieces of skin that stay on there, that's cool, it adds a nice smoky flavor that tells you these are roasted eggplant. Once the skins are off, mash up the eggplant. You can do it with a potato masher, but honestly, the best way with eggplant, is using your hands, and really getting in there.

Sautee onions in hot mustard oil till golden brown, then add the tomatoes. Cook for a couple minutes, and add the spices (all the spices except for the garam masala powder). Fry the spices for a good minute or so, then mix in the eggplant. When it's all mixed up well, add another teaspoon of mustard oil, the garam masala and fresh chopped cilantro, and take the pan off the heat.

This dish goes well with rice or roti, but usually roti is perfect for it.

I promise you, roasted red peppers have NOTHIN on roasted eggplant!