Punjabi baingan bharta

Ingredients

Roasting of eggplant comes in preparation time:

• 2 egg plants
• 6 cloves of roasted garlic
• 165 gm tomato
• 130 gm purple or yellow onion
• 2 tbsp mustard oil or evoo
• 2 green chillies
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1/4 cup chopped cilantro
• 1 roasted red pepper
• 1 tsp garam masala
• salt as per taste
• a small pinch asafoetida (if gluten is not the issue)

Preparation

• Line a cookie tray with aluminum foil. Puncture the eggplant at few places so it does not explode while baking or broiling. Roast the eggplants for 25 minutes at 450 degrees F in a pre heated oven. Turn once to roast from all sides. Once that is done remove eggplant from oven and let it cool for 15 minutes. Cut into half, scoop out flesh from the eggplant.
  
  If you get few blackened pieces of skin, that's totally fine. Mash the eggplant flesh and roasted garlic.
  
  Slice onion; chop green chillies, roasted red pepper and tomatoes. Heat oil in a pan. Add asafoetida ( if using) and cumin seeds. Let it crackle and then add sliced onion. Let it cook till the onions start turning golden. Add tomatoes, turmeric, red chilly powder and chopped green chillies. Cook until soft and mashed up. Add the eggplant flesh, chopped roasted red peppers, salt and garam masala. Mix and cook bharta for another 5 minutes until it gets bubbly and the spices have blended in well with the eggplant. Garnish with cilantro and serve hot with Naan, fluffy chapatti or Maize flour chapatti (its gluten free).

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