Roasted eggplant sauteed with onions, tomatoes and spices
This bharta works well as an appetizer dip with warm naan or as a side dish with the main meal. For variety, fold in ¼ cup of crumbled feta into the bharta and sprinkle another ¼ cup over top. Broil lightly till melted and serve.
2 tbsp oil
1/4 tsp cumin seeds
2 cloves of garlic, grated or minced
1 medium onion, finely chopped
3 ripe plum tomatoes, finely chopped
Salt to taste
1/2 tsp each: garam masala, roasted ground cumin, cayenne pepper
2 tbsp butter
2 tbsp chopped fresh coriander leaves
Roast the eggplant on an outdoor grill or in the oven till very soft and mushy. Cool, peel and mash pulp with a fork. You should have about 1 ½ cups of eggplant pulp.
Warm oil in a non-stick skillet over medium high heat and add the cumin seeds. As soon as they splutter, add the garlic and onions. Sauté for about 5–8 minutes, until the onions are lightly browned. Reduce heat to medium and add the tomatoes and spices. Sauté for 5 minutes, stirring occasionally until tomatoes break down and blend into the sauce. Add eggplant and all accumulated juices, sauté for 5 minutes until well blended into the sauce. Add butter and continue to sauté for another 5 minutes. Fold in fresh coriander and serve.