Baingan Bhartha (Eggplant Mash)

• 1 Sicilian eggplant
• 1 onion (chopped into large chunks)
• 1 tbsp ginger (minced)
• 3 tomatoes (coarsely chopped)
• 1 tsp Jaswant’s Kitchen Tadka Masala
• 1 tbsp canola oil
• 1 green hot chili (chopped)
• ½ tsp Jaswant’s Kitchen Garam Masala
• salt (to taste)

Directions:

1. Preheat BBQ or oven broiler to 350°F.

2. Rub oil on eggplant and roast for about 10-15 minutes or until the skin is bruised. Turn the eggplant to cook other side for another 10-15 minutes. Check for doneness with knife or skewer. Pulp should be quite soft.

3. Remove from oven/BBQ and let cool. Remove the skin by peeling, keeping the pulp and juices aside in a bowl. Coarsely mash up the pulp.

4. Heat heavy frying pan on medium heat. Add oil and fry onions until translucent.

5. Add Jaswant’s Kitchen Tadka Masala. Fry for 1 minute and then add tomatoes, chilies and ginger. Cook for 2-3 minutes until tomatoes become soft.

6. Add eggplant pulp and juices. Mix well, cover and lower heat to medium-low. Cook for another 5-8 minutes.

7. Remove lid and continue to cook on low heat until water dries up if there is any present. Add salt to taste.

Sprinkle with Jaswant’s Kitchen Garam Masala and serve with naan or chapatti and raita.