From a Pot: Baingan Bharta - Indian Eggplant Dish

Baingan Bharta - Indian Eggplant Dish

• Eggplant: 400 g

• Tomatoes: 2

• Onion: 1

• Garlic: 4

• Ginger: 5 g

• Chili: 1

• Cumin seeds: 1 tsp

• Tumeric: 0.5 tsp

• Coriander: 1 tsp

• Paprika powder: 1 tsp

• Salt: 2 tsp

• Garam Masala: 2 tsp

• Pepper: 0.5 tsp

• Oil: 2 tbsp

1. Wash the eggplant, then spread some oil over it. Bake in a preheated oven at 220° C for about 20 minutes, or until the eggplant starts to get a dark brown colour.
2. Wait for the eggplant to cool before peeling off the skin. Once the skin is peeled off, mash the eggplant with a knife into small pieces.
3. Cut the onion into small pieces, mince four cloves of garlic, and peel and mince about 5 grams of ginger. Wash and chop the tomatoes and chili into small pieces.
4. In a pan, heat up the oil and add the cumin seeds. Cook for about 50 seconds, tossing them around all the time to prevent the seeds from burning.
5. Add the onions and cook for about a minute. Then add the ginger and minced garlic. Cook on medium heat.
6. Add the coriander, paprika powder, garam masala, turmeric, pepper, and salt. Mix, then add the eggplant, chili, and tomatoes.
7. Cook for about 15 minutes on medium heat. Mash with a wooden spoon while cooking.
8. Taste and add more spices or salt if needed based on your taste. If you find the dish too savory, you can also add some sugar.
9. Serve with rice or naan (Indian bread).