Baingan Bharta

Ingredients

• 2 große Eggplants
• 2 EL Vegetable Oil
• 1 groß Onion, finely chopped
• 1 TL Ginger-garlic paste
• 2 mittelgroße Tomatoes, chopped
• 1/2 TL Cumin powder
• 1/2 TL Coriander powder
• 1/4 TL Turmeric powder
• 1/2 TL Garam Masala
• 1/4 TL Chili powder (optional)
• n. B. Salt
• n. B. Fresh cilantro, chopped

Instructions

1. Roast the eggplants directly over a flame or under the broiler until the skin is charred and the flesh is tender. Turn regularly to ensure even cooking.
2. Transfer the roasted eggplants to a bowl, cover with a lid, and let rest for 10 minutes. This will make peeling the skin easier.
3. Peel the skin from the eggplants and mash the flesh with a fork. Be sure to remove any remaining hard pieces.
4. In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
5. Add the ginger-garlic paste and sauté for another minute until fragrant.
6. Add the chopped tomatoes, cumin powder, coriander powder, turmeric powder, garam masala, and chili powder (if using). Mix well and cook until the tomatoes are soft and the oil separates from the sides, about 8-10 minutes.
7. Add the mashed eggplant flesh and salt. Mix well and cook for another 5-7 minutes, allowing the flavors to meld.
8. Garnish with fresh cilantro and serve hot with naan, roti, or rice.

Nutrition