Vegan Baingan Bharta (Smoked Eggplant Mash)

Ingredients

• 2 medium Eggplant
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 2 medium Tomatoes
• 1-2 small Green chilies
• 1.5 tsp Spices (cumin, coriander, turmeric, chili powder, garam masala)
• 2 tbsp Vegetable oil
• 1/4 cup Cilantro

Instructions

1. 1Preheat your oven to 400°F (200°C). Place the 2 medium eggplants directly on the oven rack. Roast for 30-40 minutes, or until the skin is completely blackened and the eggplants are very soft and collapsed. The flesh should feel mushy when gently squeezed through the skin. Let them cool slightly until they are safe to handle.
2. 2Once the eggplants are cool enough to touch, carefully cut them open and scoop out the soft flesh into a bowl. Discard the charred skin. Mash the eggplant flesh thoroughly with a fork until it has a chunky but mostly smooth consistency.
3. 3While the eggplants are roasting or cooling, finely chop the 1 medium onion. Mince the 3 cloves of garlic and the 1 inch of ginger. Finely chop the 2 medium tomatoes and the 1-2 small green chilies.
4. 4Heat the 2 tablespoons of vegetable oil in a large skillet or pot over medium-high heat (375°F/190°C). Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until it is softened and translucent. Add the minced garlic and ginger and cook for another 1-2 minutes until fragrant, stirring constantly to prevent burning.
5. 5Add the chopped tomatoes, chopped green chilies, and the 1.5 teaspoons of spices to the skillet. Cook for 5-8 minutes, stirring frequently, until the tomatoes have broken down and the mixture is well combined and fragrant.
6. 6Add the mashed eggplant flesh to the skillet with the tomato and onion mixture. Stir everything together thoroughly. Reduce the heat to medium-low (300°F/150°C) and simmer for 10-15 minutes, stirring occasionally, allowing the flavors to meld and the mixture to thicken slightly.
7. 7Remove the skillet from the heat. Finely chop the 1/4 cup of cilantro. Stir most of the chopped cilantro into the eggplant mixture. Serve the Vegan Baingan Bharta hot, garnished with the remaining cilantro.

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