Fit for a King Eggplant Bharta

Fit for a King Eggplant Bharta relies on thoroughly broiling whole eggplants until they collapse. That deep softening gives the mashed pulp the texture needed for the finished bharta.

After cooling, the flesh is removed from the skins and mashed. Cumin seeds, onion, ginger, tomato, salt, and green chili are cooked separately until the onions and tomatoes are fully softened.

The mashed eggplant is then added back to the pan and cooked slowly until it begins to catch slightly on the bottom. Cilantro is used only at the end.

Ingredients

• 2 large eggplants
• A little olive oil, for coating
• 2 tablespoons olive oil
• 1 1/2 teaspoons whole cumin seeds
• 2 medium onions, chopped
• 1 1/2 teaspoons fresh ginger, minced
• 3 medium tomatoes, diced
• 1 teaspoon salt, or to taste
• 1–2 teaspoons fresh green chilies, minced
• 1/4 cup fresh cilantro leaves, chopped

Method

Set the oven to broil. Wash and dry the eggplants, pierce both ends with a fork, rub lightly with olive oil, and broil for about 20 minutes per side until completely soft and collapsed. Cool fully, scoop out the flesh, and chop or mash it. Heat 2 tablespoons olive oil in a large frying pan over medium-high heat. Add the cumin seeds and let them sizzle for 30 seconds. Add the onions, reduce to medium, and sauté until golden, about 5–7 minutes. Add the ginger, tomatoes, salt, and chilies and cook until the tomatoes soften, about 4–5 minutes. Add the eggplant, reduce to medium-low, and cook another 10 minutes, stirring occasionally. Garnish with cilantro. Makes 2–4 servings.