Baingan Bharta

Step by step

1. 1

   Roast eggplants directly over an open flame or in a 220°C oven until skin is black and inside is soft.

2. 2

   Let eggplants cool, peel and mash the flesh.

3. 3

   Finely chop onions, garlic and ginger, dice tomatoes.

4. 4

   Heat oil in a pan and fry onions until golden brown.

5. 5

   Add garlic, ginger and chili and fry for 1 minute.

6. 6

   Stir in turmeric, coriander powder, garam masala and curry powder.

7. 7

   Add tomatoes and reduce to a paste.

8. 8

   Add eggplant mash, salt and simmer for 10 minutes.

9. 9

   Sprinkle with fresh cilantro and serve with naan or rice.