Ingredients:

For Roasting the Eggplant:

• 1 medium eggplant (about 550g)
• 3 large garlic cloves (whole)

For Cooking the Bharta:

• 1.5 tablespoons oil (vegetable or any neutral oil)
• 4 large garlic cloves (chopped)
• 1-inch piece ginger (chopped)
• 1 green chili (chopped, adjust to taste)
• 1 medium red onion (120g, chopped)
• 2 medium tomatoes (280g, chopped)
• ½ teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• ¾ teaspoon salt (adjust to taste)
• 2 tablespoons chopped cilantro (fresh coriander)

Instructions:

Step 1: Roast the Eggplant

1. Rinse and thoroughly dry the eggplant.
2. Lightly brush the eggplant with oil.
3. Make a few slits in the eggplant and insert a garlic clove into three of these slits.
4. Roast the eggplant directly over an open flame, turning it occasionally, for 10-12 minutes until the skin is charred and the eggplant is soft.
   • Tip: To check if it’s done, pierce with a knife — it should slide in easily.
5. Once roasted, remove the eggplant from heat, wrap it in foil, and let it cool.

Step 2: Prepare the Mash

1. Peel off and discard the charred skin of the eggplant.
2. Chop the roasted garlic cloves that were inserted earlier.
3. In a bowl, mash the eggplant using a fork or masher and set aside.

Step 3: Cook the Bharta

1. Heat oil in a pan over medium heat.
2. Add freshly chopped garlic, ginger, and green chili. Sauté for 2 minutes until fragrant.
3. Incorporate chopped onions and cook for 2-3 minutes until they are softened but not browned.
4. Stir in chopped tomatoes and continue cooking for about 5 minutes until they soften and the oil begins to separate.
5. Add the mashed eggplant and roasted garlic to the pan. Mix thoroughly.
6. Season with red chili powder, coriander powder, and salt. Continue to cook for another 5 minutes on medium-low heat, stirring frequently.

Step 4: Finish and Serve

1. Stir in freshly chopped cilantro.
2. Remove the pan from heat.
3. Serve the bharta hot, accompanied by fresh rotis, parathas, or naan.

Notes:

• Tip: For an even smokier flavor, you can roast the eggplant on a grill.
• Spice Level: Adjust green chili and red chili powder as per your taste.
• Serving Suggestion: Best enjoyed with roti, paratha, or rice.

Nutrition