Roasted Minced Eggplant with tomatoes (Baingan Bhartha)

Overview:

Among most of the North-Indian, central and western Indian cuisine, this is my favorite dish. I am a sucker for eggplants. Like, such a big fan that I can eat eggplants in any form, shapes, sizes and cuisines. Someday, I am going to learn to make authentic "Eggplant Parmesan" and I'll share the recipe too. But for today, its an Indian thingy !!

The characteristic of this dish which really stands out is that it has a really nice smoky flavor because of the roasting process. If its there, then you are in a for a real good eating time.

Cooking time : 60 mins including pre-cooking preparations and roasting the eggplant.

Ingredients:

You will need :

• 2 big eggplants 
• 2 onions finely chopped
• 3 tomatoes finely chopped
• 4-5 garlic cloves (chopped)
• half cup finely chopped ginger
• coriander powder (2 tbsp)
• red chilli powder (1 tsp)
• salt as per taste
• Zafrani Garam masala (from shan foods)
• cooking oil (2 tbsp)
• 3 chopped green chillies
• chopped cilantro(coriander) leaves

Roasting the eggplants:

Roast eggplant on flame directly. In case of  metallic plate burners/glass lid heaters use a grill stand to cover the burner and roast eggplant over it. It might take some more time in the later process.The roasting process should be slow so that the smoky flavor resides in the eggplant without actually burning it. Try using eggplants with thinner skins, they have juicier pulp and it makes the roasting process faster. The roasting should be done evenly all over the surface and you'll know when its done. The eggplant will loose water and become soft throughout and the skin will start to crack in many places.

Set the eggplants aside in a large bowl to cool down. After cooling, peel the skin off and mash the eggplants together into a large soft lump. 

PS: This process will look gross, but you will get over it soon ;)

Recipe:

1. In a small bowl take mentioned amount of coriander powder, red chilli powder, 1 tsp  garam masala, salt as per taste and add water in it to make a smooth paste.
2. Heat the oil in a large skillet on high flame.
3. Add the chopped onion, garlic and half the amount of ginger to be used into the oil. Saute till golden brown.
4. Now add the masala paste we made in step 1 to the skillet. Saute for a couple of minutes.
5. Now add the mashed eggplants and stir nicely. Cook covered for around 5 mins on medium flame.
6. Add the diced tomatoes, green chillies and rest of ginger and stir evenly. Again cook covered for around 5 mins on high flame. If needed, add more salt.
7. You can add some tomato puree or amchur to give a more tangy taste to the eggplant. In some time you can whiff the roasty smell :)
8. Cook until the eggplant mixture turns brownish in color. This means that the eggplant is thoroughly cooked and even somewhat extra-roasted. This almost does it !

Serving/Presentation Instruction:

Garnish with chopped cilantro and serve hot with chapaties/paranthas.