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Title: Baigan Bharta (Smoky Mashed Eggplant)
Categories: Indian
Yield: 2 Servings

1 lg Eggplant (1 lb)
1 ts Oil; for rubbing on the
-eggplant
3 tb Mustard/olive oil
1 c Red onions; chopped
1 Fresh ginger shoot (1");
-chopped
4 cl Garlic; chopped
1 Thai green chilies; up to 2,
-to taste, chopped
1 1/4 c Tomatoes; chopped
1 ts Coriander seeds
3 Whole dry red chilies; up to
-4, to taste
1/2 ts Amchoor (dry mango powder)
1/2 ts Garam masala
Salt; to taste
1 ts Mustard/olive oil; for
-drizzle on top (optional)
Cilantro; for garnish
Green chilies; chopped, for
-garnish

Wash the eggplant and dry the skin with a cloth. Rub 1 ts of oil all
over. Use any one of the following methods to char the eggplant:

* This is what I do: Heat your stovetop on high. Char the whole
eggplant, turning with the use of tongs to char on all sides, until
the skin has blackened & the flesh is soft. This will take about 20
to 22 minutes. Keep a watch while you do this.

* Preheat a grill to medium heat; you can slit the eggplant into half,
grill skin side up for 25 to 30 minutes. If you plan to use an oven,
preheat broiler to 325°F and roast the eggplant for a bout 15 to 20
minutes until skin is burnt & starts to peel off.

While the eggplant is roasting, pound the coriander seeds and dry red
chilies using a mortar & pestle. Set aside.

Once the eggplant has charred, using tongs, transfer it to a plate
and let cool down for about 15 minutes. Peel off the charred skin
from the eggplant.You can remove seeds if you want. Using a fork,
mash the flesh. Set aside.

Heat oil on high in a heavy bottomed pan. When the oil is almost
smoky, reduce heat to medium & add the chopped onions. Sauté for
about 6 to 7 minutes or until the onions are translucent but not
browned. Next, add the chopped ginger, garlic, green chilies and
sauté for 30 seconds or until you smell the aroma. Add the coriander
& red chill mixture next and sauté for another 30 seconds. Next, add
the chopped tomatoes, set the heat on high again and cook the
tomatoes for 7 to 8 minutes. Cook until they soften (but do not mush)
and you see oil separating on sides of the pan.

At this point, add the mashed eggplant and salt to taste. Combine
everything together, set heat to low and let cook for 3 to 4 minutes.
You will see that the color of the mash deepens & few oil bubbles on
the surface as it cooks.

Remove from heat and while still hot, add the dry mango powder and
garam masala. Mix well.

Garnish with loads of chopped cilantro, green chilies, drizzle with
some raw mustard/olive oil and serve warm with naan/chapati
(flatbreads).

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/baigan-bharta.txt>

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