Baingan Bharta

Video

Preparation

1. Rinse the aubergine and pat dry. Rub it all over with a little oil and roast over an open flame for the best smoky flavour (you can also grill or oven-roast it, but you'll lose some smokiness), turning every 2 to 3 minutes so it cooks evenly. You can embed a few garlic cloves in it before roasting.
2. Roast until completely tender — a knife should slide in without resistance — then remove and immerse in a bowl of water until cool.
3. For an extra layer of smoke (optional), use the dhungar method: heat a small piece of natural charcoal over a flame until red-hot, make small cuts in the aubergine, place the hot charcoal on the same plate, add a few drops of oil to it, and as it begins to smoke, cover the whole plate tightly with a large bowl for 1 to 2 minutes.
4. Peel the skin from the roasted aubergine, then finely chop or mash the flesh.
5. Heat oil in a kadai or pan and add the finely chopped onion and garlic, sautéing until translucent but not browned.
6. Add the chopped green chilli and sauté for a minute, then stir in the chopped tomatoes.
7. Sauté until the oil starts to separate from the mixture, then add the red chilli powder and stir well.
8. Add the chopped aubergine and mix thoroughly into the onion-tomato masala.
9. Season with salt and sauté for a further 4 to 5 minutes.
10. Stir in or garnish with the coriander leaves and serve with phulkas, rotis, chapatis, bread, or plain or jeera rice.

Tips from the ZestyPlate Kitchen

• Roast the aubergine directly over a flame until the skin blackens and the flesh is meltingly soft — that smoke is everything.
• Soaking the charred aubergine in water makes the skin slip off easily.
• Cook the onion, tomato and spices until the oil separates out; that's the sign the masala base is ready.
• For extra smokiness with no flame, try the dhungar method with a piece of hot charcoal and a few drops of oil.