Baingan Bharta
Steps
- Cut several long slits in 1 large eggplant, keeping the stem attached. Roast over a medium gas flame, turning with tongs every 2-3 minutes, until the skin is charred and the flesh collapses.
- Cool enough to handle, peel off the blackened skin, remove the stem and mash the flesh.
- Heat 2 tablespoons of sunflower oil over medium heat. Cook ½ cup of chopped onion and 1 heaping teaspoon of chopped garlic until softened, without browning.
- Add ½ teaspoon of chopped green chili and 1 cup of chopped tomatoes. Cook until soft and the oil separates.
- Stir in ¼ teaspoon of red chili powder, the eggplant and salt. Cook for 4-5 minutes, stirring often. Finish with 1 tablespoon of chopped cilantro.