Baingan Bharta

BROIL

1 Ex-Large Italian Eggplant
6 Small Garlic Cloves, Peeled
2 Serrano Peppers

2 Roma Tomatoes

Buy 1 Big Eggplant, for its size, the weight should be less, if the weight is less, it will have less seeds, this dish will be good, if the eggplant does not have any seeds or atleast less seeds.

Wash eggplant, garlic, serrano peppers, tomatoes and dry them with paper towel.

Using knife, make 8 wholes in the eggplant, insert the knife in different places and turn the knife and take the knife out.

Insert garlic and green chilies into each wholes.

Rub the eggplant and tomato skin with little bit of oil.

Preheat the oven to 375 degrees. Place the eggplant in the oven and BROIL for 60 minutes in the middle rack.

Turn the eggplant every 15 minutes once. After 30 minutes, place the tomatoes. Turn the eggplant and tomato each 15 minutes for the next 30 minutes, until all the sides becomes black.

Take it off from the oven, allow it to cool for some time, remove the skin from the eggplant and tomatoes.

Take a big bowl, mash eggplant along with garlic and serrano peppers using potato masher.

Cook Potato

2 Potatoes
3 Cups Water

Cook potato in cooker for 5 whistles. Allow it to cool.

Baingan Bharta

1 and 1/2 Tsp Salt

Add potato and mash it, add tomato and mash them along with eggplant.

Add salt and mix well.

1 Tbsp Oil
1/4 tsp Mustard Seeds
1 Red Chili, DO NOT Break the chili

Heat oil in a small pan, add mustard seeds, when it start to splutter, add red chili, fry until red chili is crispy, add this to the eggplant bowl. Mix well.

? Tsp Salt (if needed)
2 Tbsp Cilantro, Chopped

Taste it, if needed, add more salt and garnish with cilantro leaves.

Taste Note: Tastes GOOD
Yields: 3 Cups
Source: Jyoti
Note: Salt measurement is based on the size of the eggplant, tomatoes and potatoes, so be mindful about that