Grilled Eggplant Curry

 

This curry is known as Baigan Bharta. I usually do the roasting in the oven, when I have lot of time on hand and in good mood I’ll used grill to do this. I love the smokey flavour it gives after grilling. Grilling takes about 45 minutes and needs constant attention  and have to turn every 5 mins, but its worth all the work. Once the grilling it done, curry can be made in under 15 mins. We had this with chapathis for dinner last night.

Ingredients

• Eggplant – 1 Big
• Onion – 1 medium size(chopped)
• Tomato – 1 big(chopped)
• Ginger- 1 inch(grated)

Spices

• Garam Masala powder – 1tbsp
• Cayenne pepper- 1 tsb

Oil for tempering and salt to taste. 2 tbsp of fresh lime/lemon juice.

Roasting Eggplant : Heat griddle on high. Rub little oil on eggplant and keep it on grill. Keep turning every 5 mins or so. It takes about  30 to 45 mins to get all  the skin on the eggplant to turn black. Have to trun very gently so the skin won’t break. Once the inside becomes soft, switch off and transfer to a plate. Peel the skin and mash with fork. Now its ready to be used.

Convenient method : Poke few hole with a fork all over the eggplant. Cover with foil and roast in 400 F oven for 35- 45 mins. Eggplant will collapse once its done. Let it cool, remove skin and mash the eggplant.

1. On a medium high heat ,put oil in a pan add choppen onions and grated ginger, saute till soft them add tomatoes cook till soft. This takes about 5- 7 mins.
2. Then add spices mix well, now add mashed eggplant. Mix well and keep stiring untill all the flavours comes together.
3. Add salt to taste. Squeeze lime juice before serving.

Enjoy !

       I’ll be sending this to Pooja for her Vow-Brinjals  event .