baingan bharta (smoky Indian Eggplant)

Recipe by Mark Bittman, NYT.  Photo from Sabra Krock, NYT.

Recipe by Mark Bittman, NYT.  Photo from Sabra Krock, NYT.

INGREDIENTS

  • 2 lbs Imperfect eggplant
  • 2 Tbsp lime juice

  • 3 Tbsp vegetable oil

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1 jalapeño,, thinly sliced

  • 1 pound fresh tomatoes, chopped

  • ½ tsp turmeric

  • 1 tsp  kosher salt or to taste

  • ½ c chopped cilantro, thin stems included

  • 2 tsps garam masala

PREPARATION

  1. Prick the eggplant with a paring knife. Broil, or roast on a heated cast-iron pan in a 450F oven, until the eggplant is charred on the outside and tender in the middle. It will take about 20 minutes.

  2. When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.

  3. Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.

  4. Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.