Baingan bharta/ Roasted Mashed eggplant

aingan or eggplant , might not be the favorite of all, but is definitely a favorite of few and in that category comes my dearest hubby... ohh he just loves it and can't get enough. He can eat it every single day and in all its forms :) Before I got married to him I didn't detest this vegetable but it was definitely not my favorite, until one day when he made this lip smacking baingan bharta.. and boy, I was hooked. This is his famous recipe (yeah!! the man can cook :)) from his good old bachelor days and without doubt and bias I can say this is is THE BEST Eggplant bharta recipe you will ever make and taste!

It is basically a mashed roasted eggplant mixed with several spices, (lots of) garlic, tomatoes and preferably some other veggies.

The way he tells me about its origins is totally believable. Not having any clue about what goes in a classic bharta recipe he decided to add any veggies he had at the time in the refrigerator and as well every spice that he was familiar with (adding Hing and Amchur were my touch to it).

He basically messed up by making it this one time for me. Now if there is ever eggplant bharta made in my household, it is him at the stove battling it out. Of course I am there to help out, like roasting the eggplant in the oven was my idea (he used to roast it on the stove-top and make a mess ;)

Can be served with roti, paratha or rice, for lunch or dinner.You can also serve them with flat breads or crackers and they make for a great appetizer.  personally like to eat it rolled up inside a paratha :)

So here it is... enjoy!

Ingredients: Serves 4 -6

Italian eggplant .............................. 1 large

Potatoes ....................................... 2 medium boiled and mashed

Tomatoes ..................................... 2 large chopped

Mushroom ..................................... 1/2 cup sliced (optional)

Anaheim or green bell pepper .............. 1 medium chopped fine

Onion .......................................... 1 medium chopped

Garlic .......................................... 5 fat cloves minced

Green chilli ................................... 2 chopped fine

Red chilli powder ............................ 1/2 tsp or to taste

Coriander powder ............................ 2 tsp

Turmeric powder ............................. 1/2 tsp

Asafoetida ..................................... one large pinch

Amchur powder ............................... 1/4 tsp

Mustard seeds ................................. 1/4 tsp

Cumin seeds ................................... 1/2 tsp

Salt ............................................. to taste

Oil .............................................. 2 tbsp

Cilantro leaves ................................ chopped for garnishig

 Method:

1. Wash the eggplant and pat dry.Take a kitchen knife and poke 3-4 holes on the eggplant and microwave it on high for 5-6 minutes till it gets a little tender to touch.

2. Take it out and place it in a 1" deep baking tray lined with aluminum foil. Spray some oil spray all over the eggplant. Set the oven on high broil mode and place the eggplant on the middle rack .

3. Broil it for 15 minutes on one side, flip and broil again for 10 -12 minutes on the other side till it gets nicely charred and skin starts to peel off.

4. Take it out and let it cool till it is easy to handle.Peel the skin off the eggplant and take out the flesh and reserve the juice. Set aside.

5. Heat oil in a pan on medium heat and add the asafoetida, cumin and mustard seeds and stir for a minute till the seeds crackle.

6. Add in the garlic and green chillies and saute till they get light golden brown. Add the onions and salt, saute for 2-3 minutes, add bell pepper and saute while stirring frequently for 5 minutes.

7. Now add the mushrooms and mix. Increase the heat to medium high. Cook for 2 minutes and add in the tomatoes and turmeric powder and cook for 5 -7 minutes while stirring frequently (it tends to burn fast so be careful) till the mixture starts leaving oil.

8. Next add the potatoes and eggplant with the juice, coriander powder and mix. Lower the heat to medium. Keep mashing it with with a wooden spatula till it mixes into a nice even pulp for about 4-5 minutes. Add the red chilli powder and amchur. Keep cooking till it starts to caramelize at the bottom of the pan, about 5 minutes.

9. Turn off the flame and garnish with cilantro leaves.

10. Serve hot with khichdi, roti, naan, parathas or rice and dal. 

Notes:

1. Traditionally the eggplant is roasted on an open flame till it gets charred. Broiling them in the oven also has the same effect and they get the distinct roasted flavor. But if you don't have access to an oven just roast them on a stove top.

2. I like the bite and meatiness of the mushrooms in this. It is entirely optional but give it a try if you are a mushroom lover.

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