Baigan bharta/Mashed Eggplant

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Ingredient list

  • 3½  lbs Eggplants
  • 1 tsp - Cumin seeds (Jeera)
  • 3 tbsp - Mustard oil
  • 1 Onion - chopped
  • 1 bunch - chopped coriander leaves
  • 3 - Chopped green chilies
  • 1 tbsp - Grated ginger
  • 1 tbsp - Chopped garlic
  • 3 - Tomatoes fine chopped
    Salt to taste

Preparation

  • Wash the eggplant & prick a few holes in eggplant and place on flame.
  • Keep turning until charred and soft inside.
  • Or pre-heat the oven to 350°F. apply a little oil on the eggplant & cook it in the oven for about 45 min to an hour.
  • Let it cool completely then peel and discard the blackened skin.
  • Collect the pulp, mash it well and keep aside
  • Heat oil add cumin seeds. Put onions and fry. Add ginger and garlic.
  • Saute for 3 minutes. add the tomatoes, chilies, and salt. fry until the oil floats on top.
  • Turn heat to medium low and cook for 8 minutes or until tomatoes are soft.
  • Put the eggplant pulp. Stir and cook for 5 minutes, turn off the heat
    Add coriander leaves.

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