Bharta (Northern Indian Eggplant)

A simple, yet delicious family recipe.

Ingredients:
2 medium sized eggplants
2 tablespoons of olive oil
1 medium onion, finely chopped
1 tablespoon finely chopped ginger
2 chillies, chopped finely (optional)
1 tablespoon chopped cilantro, with an additional half tablespoon of leaves for garnish
1/2 cup peas (preferably fresh and blanched; in a pinch, frozen and thawed will do)
1/2 cup of diced tomatoes
Salt and pepper to taste


* Partial mis en place shown above

Method
1. Preheat broiler
2. Pierce the eggplants several times with the tine of a fork
3. Lightly brush the eggplants with oil
4. Place eggplants on a baking pan
5. Broil, turning occasionally, until soft and slightly shriveled (approximately 20-25 minutes)



5. Remove from the broiler. Let stand until cool enough to handle
6. Halve the the eggplants lengthwise.
7. Using a spoon, scrape the soft flesh into a medium bowl.
* Be sure to discard all the skin
8. Heat the oil. Then add the onion, chillies and fresh ginger
9. Cook, stirring occasionally, until onion is translucent (about 5 minutes)
10. Add the eggplant, cilantro, turmeric, peas and cook for another three minutes


*Turmeric is the bright yellow spice in the middle. Be careful when adding turmeric as it has a bitter taste and adding too much can ruin your dish

11. Then add the tomatoes and cook for another 10 minutes
12. Add salt and pepper to taste. Garnish with cilantro leaves
13. Serve with warm flatbread, such as nan or roti