Aubergine indienne écrasée (baingan bharta)

Ingrédients

• 1 pound (510 grams) eggplant/aubergine
• 4 small or 3 large garlic cloves (peeled)
• 2 tablespoons light flavored oil
• 3/4 cup (160 grams) cup onion (chopped)
• 1 tablespoon ginger (minced or grated)
• 1/4 teaspoon red Indian chilli powder (kashmiri)
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garam masala
• 1/2 teaspoon salt (or to taste)
• 1 small green or red chili pepper, finely chopped (Add as much or a little as you like to adjust the spice level to your liking.)
• 2 large tomatoes chopped, seeds and juice removed (You can also use a can/tin of chopped tomatoes drained of juice)
• 1 tablespoon fresh cilantro/coriander leaves chopped

Préparation

1. 1

   Use a sharp knife to make a vertical slit in eggplant at even intervals. Wiggle the knife to make the slits wider and stuff each with a garlic clove.

2. 2

   With your stove/cooker gas flame on medium, place the eggplant directly on the flame. Make sure your kitchen is well ventilated.

3. 3

   Once you see the skin start to char, turn until the entire skin is charred and the eggplant is softened. Note: the more the skin is charred, the smokier the eggplant/aubergine will be. If the eggplant gets too soft, it will be hard to handle. If you don’t have a gas flame, you can broil/oven grill until the skin is charred.

4. 4

   Place the charred eggplant/aubergine into a bowl, cover with a lid, plastic wrap or foil and allow to steam and cool.

5. 5

   Once cooled, peel of the charred skin, add to a bowl and mash along with the garlic.

6. 6

   To a frying pan, add the oil over medium heat. Cook the onion until softened, don’t brown, adjusting the heat as needed.

7. 7

   Turn heat to low and add the ginger, red chili powder, turmeric powder, cumin, garam masala, salt and cook for 2-3 minutes stirring to cook the spices.

8. 8

   Add the chili pepper and chopped tomatoes, cook until the tomatoes are softened, stirring often.

9. 9

   Add the mashed eggplant and mix well. If too thick, add a little water to thin out to make it the consistency you like.

10. 10

    Taste for seasoning, add more salt if needed.

11. 11

    Stir in the cilantro/coriander leaves and serve hot.