Baingan Bharta.

~60 minutes estimated. Oven roasting gives a gentler smoky flavor than direct-flame roasting.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 28.22 oz by weight whole eggplants
• 2 tbsp neutral oil
• 5.29 oz by weight onion, finely chopped
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 10.58 oz by weight tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 0.25 tsp chili powder, optional
• 0.75 tsp salt, then adjust to taste
• 2 tbsp chopped cilantro

Method

1. 01

   Prick the eggplants and roast on a lined tray at 425°F / 220°C until collapsed and completely tender. Turn during roasting.

2. 02

   Cool until safe to handle, peel, and mash the flesh.

3. 03

   Heat the oil over medium heat in a heavy pan. Add the onion and cook, stirring, until softened and golden at the edges.

4. 04

   Stir in ginger and garlic for about a minute. Add tomatoes, cumin, coriander, turmeric, chili powder if using, and salt. Cook until the tomatoes soften and the mixture thickens.

5. 05

   Add mashed eggplant to the masala. Cook, stirring, until the mixture is cohesive and excess moisture has evaporated. Finish with cilantro.

Focus view enlarges the recipe text. It does not prevent your screen from sleeping.