Fire Roasted Eggplant

Directions

Roasting eggplant

1. Brush eggplant with oil, then make slits with a knife all over the eggplant and insert the garlic cloves into the slits. Put the eggplant directly on stove and roast until the skin is blackened, 10-12 minutes, turning to blacken all sides. Skin should be blistered. Alternatively, you can broil the eggplant, until browned on all sides. Eggplant is done when knife easily goes into the flesh. Remove from heat and wrap eggplant in foil and set aside until cooled.

2. Once cooled, cut eggplant in half and scrape eggplant and garlic out of the skin.

3. Transfer the eggplant to a bowl and finely chop and mince the roasted eggplant. Set aside.

For the baingan bharta

1. Heat oil in a medium pan and add nigella seeds. After 30 seconds, add chopped garlic, ginger, green chili and onion. Stir fry until the onions are soft.

2. Now add in the chopped tomatoes, chili powder, coriander powder, turmeric and salt. Mix well and cover and cook until the tomatoes are soft and pulpy

3. Add the chopped eggplant and mix well. Cover and cook for another 3-4 minutes. Add green peas and a dash of water. Mix and cook for 2-3 minutes.

4. Stir in the cilantro and mix. Remove from heat.

5. Serve with fresh rotis.