Baingan Bharta

Ingredients for 4 servings:

• 400 g eggplant(s) (2 – 3 larger fruits)
• 2 large tomatoes
• 2 tbsp sunflower oil
• 1 tsp cumin
• 2 medium-sized onions, finely chopped
• e.g. garlic, finely chopped or garlic paste
• 1 piece(s) ginger, approx. 2.5 cm in size, finely chopped
• ½ tsp garam masala
• ½ tsp cumin powder
• ½ tsp coriander powder
• Coriander leaves, chopped
• 2 green chili peppers for the necessary heat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Indian eggplant curry

First, spread the eggplants on a baking sheet and roast in the oven at approximately 200 degrees Celsius, preferably with the grill function, for approximately 20-30 minutes. Turn them over halfway through to ensure even cooking on both sides; you’ll notice this when the skin begins to ripple. The traditional way to roast the eggplant is in a tandoori oven or over an open flame, which imparts a smoky aroma if you have the opportunity. While the eggplants are cooking, finely chop the other ingredients. If you like, you can also peel the tomatoes so that no skins remain in the curry. Remove the cooked eggplants from the oven, let them cool, then peel and finely chop or mash them on a plate. Heat the oil in a pan and add the cumin seeds, frying until they stop “popping” (the English description calls it “spluttering”). Then add the onions and sauté until translucent, then add the ginger and garlic and fry for another minute or so. Next, add the chopped tomatoes and spices and fry for a few minutes, stirring well so that the spices don’t stick to the bottom of the pan and burn. Add a little water if necessary. When the tomatoes are soft, they can be mashed. Finally, add the crushed eggplant and freshly chopped coriander and mix everything together well, mashing again if necessary, depending on how chunky or mushy you like it. Serve with rice or bread. In classic Indian style, serve with dal, a lentil dish.