Baigan Bharta (Mashed Eggplant)

1. 1

   Cooking the eggplant: Poke the eggplants (say 2, medium sized ones) with a knife, and insert slivers of garlic in the slits.

2. 2

   The eggplant can be roasted either in a conventional oven, a microwave, or ideally, on a slow charcoal grill.

3. 3

   When they are done (they become kinda' limp), peel, and mash up the insides.

4. 4

   Use a knife to cut up the long fibres.

5. 5

   Seasoning: In a wok, heat some oil, and add chopped onions, and chopped ginger.

6. 6

   Fry until the onions are semi-browned, and then add the mashed eggplant.

7. 7

   Add salt, and pepper to taste.

8. 8

   Season with lots of chopped cilantro (coriander leaves).

9. 9

   Since the eggplant is already cooked, you need not cook for long in the wok just long enough to mix things up good.

10. 10

    A tomato or two chopped fine, and added with the eggplant also tastes good.

11. 11

    Alternative sesoning: Chop onions, ginger, tomatoes, and cilantro, and mix cold with the mashed eggplant, and a few table spoons of mustard oil.

12. 12

    The mustard oil gives a nice tangy taste.

13. 13

    Look for mustard oil in your nearest Indian grocery store.

* Per serving · 4 servings · Values may vary.