Eggplant Bartha or Baigan Ka Bartha

I had no idea what Eggplant Bartha was till the Mostafa introduced me to what I can only describe as a mashed eggplant curry. It involves roasting eggplants, scooping out the flesh and making a curry out of it. So simple and yet so delicious.

What We Used:

Long, slender Eggplants – 4

Chopped Onions – 1/2

Chopped Tomatoes (small) – 1

Chopped Garlic – 1 clove

Oil

Cumin – for roasting

Salt & Pepper – to taste

Coriander Powder – 1/2 tsp

Chili Powder – 1/2 tsp

Turmeric Powder – 1/4 tsp

Broiling Pan – 1

Frying Pan – 1

How We Did It:

1. Brush eggplants throughly with oil. You can either broil the eggplants in the oven (400 °F for about 30 minutes or till the eggplants are squishy & their skins have blackened) or roast them over an open flame over the grill.
2. Once they are roasted, the eggplants can be cooled under running cold water or left to cool of their own accord.
3. Once the eggplants are cool, slice the skin open and scoop out the flesh with a spoon. Mash and keep aside.
4. Heat oil in the frying pan, roast the cumin seeds.
5. Add chopped onions and garlic. Season with salt. Saute till the onions are golden brown.
6. Add chili, coriander and turmeric powders and stir.
7. Add tomatoes and cook till tender.
8. Add the mashed eggplant and fry for another 3-4 minutes, over low heat. This is a great accompaniment to rotis or parottas or plain white rice .

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