Eggplant (brinjal) bartha
Ingredients:
- 1 eggplant / brinjal, large
- 1 onion, large, finely chopped
- 1 tbsp yogurt
- 2 green chilies, finely chopped
- 2 garlic cloves, finely chopped
- 1⁄2 “ ginger, finely chopped
- 1⁄2 cup coriander leaves, finely chopped
- salt to taste
Method:
Wash and dry the eggplant with the stem. Next, poke the eggplant at multiple sites with the fork (this will ensure that the insides of the eggplant cook well). Place the eggplant whole on a low flame, turning from time to time until you see a black charred skin coating or a collapsed skin. (Alternatively, you may place the eggplant in an oven heated at 250 degrees for about 20 minutes. Be sure to line the oven surface with foil as the eggplant tends to leak juices during this process).
Once cooked, leave to cool. Later peel off the loosely attached skin and stem and empty the mushy insides into a blender. Add the yogurt and blend into a coarse paste.
Add the finely chopped onion, ginger, garlic, green chilies and salt and mix. Garnish with coriander leaves and serve.
A variant of this dish, often cooked in the north of India, is by adding powdered spices and cooking on a pan in some oil.
