Baingan Bharta

Wash 1 kg large eggplants, pat dry and make several lengthwise slits in each. Push 4 garlic cloves and 2 green chilies into the slits, then brush the eggplants with 1 tbsp oil.

Roast the eggplants whole over an open medium flame, turning regularly, for 20–25 minutes, until the skin is fully charred and the flesh is soft.

Let the eggplants cool for 5 minutes, peel off the charred skin, remove the stems, and finely chop or mash the flesh together with the roasted garlic and chilies.

Heat the remaining 2 tbsp oil in a heavy-bottomed pan, add 1 tsp cumin seeds and let them sizzle for a few seconds. Add 3 chopped onions and sauté for 6–8 minutes until soft.

Add 15 g chopped ginger, 2 tsp ground red chili and 500 g chopped tomatoes. Season with salt, stir well and simmer for 8–10 minutes, until the tomatoes break down and the oil starts separating from the masala.

Stir in the mashed eggplant along with the roasted garlic and chilies. Cook uncovered over low to medium heat for 7–8 minutes, stirring often, until the mixture thickens and takes on the flavor of the spices.

Add 20 g chopped fresh coriander, check for salt, and remove from heat. Serve the baingan bharta hot.