Dinner · 45 min · indian

Baingan Bharta

✓ USDA-verified nutrition data

Ingredients

• 2 Eggplants
• 1 Onion
• 2 Tomatoes
• 1 cup Peas
• 1 tbsp Ginger
• 1 tsp Turmeric
• 1/4 cup Cilantro

Steps

1. Prick the whole eggplants with a fork so steam can escape.
2. Char directly over a gas flame or under a hot broiler, turning, until the skin blackens and the flesh collapses, about 20 minutes.
3. Cool slightly, then scoop the smoky flesh into a bowl; chop roughly.
4. Sizzle the diced onion and grated ginger in oil 6 minutes until soft.
5. Add the turmeric, then the chopped tomatoes; cook until they melt down.
6. Fold in the eggplant and peas; simmer 10 minutes so the flavors marry.
7. Taste and salt boldly — smoky eggplant needs assertive seasoning.
8. Top with cilantro and serve with flatbread.

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