Eggplant Bharta - Indian Style

Step 1: Prepare Eggplant and Tomatoes

Cut the eggplant in half lengthwise. Core the tomatoes and cut them in half.

Step 2: Cook Vegetables in Oil

Heat 2 tablespoons of oil in a pan over medium flame. Place the eggplant halves skin-side up and tomato halves cut-side down in the pan.

Step 3: First Cook

Add 6-7 cloves of garlic to the pan. Cover with a lid and cook for 5 minutes.

Step 4: Second Cook

After 5 minutes, flip the eggplant and tomatoes. Cover again and cook for another 5 minutes until all vegetables are tender.

Step 5: Rest

Turn off the flame, keep the pan covered, and let the vegetables rest for 10 minutes. This helps in steaming them further and making them easier to peel.

Step 6: Prepare for Mashing

Remove the skin from the cooked tomatoes. Carefully peel the skin off the eggplant.

Step 7: Mash Vegetables

Using a fork or masher, mash the cooked eggplant, tomatoes, and garlic directly in the pan until well combined and smooth.

Step 8: Season and Add Fresh Ingredients

Transfer the mashed mixture to a bowl. Add 1/2 tablespoon of salt, 2 tablespoons of sliced onion, and 2 tablespoons of chopped coriander leaves.

Step 9: Mix and Serve

Mix all the ingredients thoroughly with a fork until everything is well incorporated. Serve hot with roti or bread.

• Ensure the eggplant and tomatoes are very soft before mashing for a smooth bharta.

• Adjust the amount of garlic and onion according to your preference.

• For a spicier version, add chopped green chilies along with the fresh ingredients.

• A pinch of roasted cumin powder can be added for extra flavor.