Baingan Bharta (Smoky Mashed Eggplant)

Method

1. Rub the whole eggplants lightly with 1 tsp oil and pierce each in a few spots with a knife so steam can escape. Char them directly over a gas flame, turning with tongs, for 10 to 12 minutes until the skin is blackened and blistered all over and the flesh feels completely soft. No gas flame? Roast at 450 F for about 40 minutes until collapsed.

2. Set the charred eggplants aside until cool enough to handle. Peel off and discard the blackened skin, then mash the smoky flesh with a fork and set it aside.

3. Heat the 3 tbsp oil in a skillet over medium heat. Add the cumin seeds and let them sizzle for 15 seconds until fragrant to bloom them.

4. Add the chopped onion and cook for 6 to 7 minutes, stirring often, until soft and golden.

5. Stir in the ginger-garlic paste and green chili and cook for 1 minute until the raw smell fades.

6. Add the tomatoes, turmeric, coriander, chili powder, and 1/2 tsp salt. Cook for 6 to 8 minutes, mashing the tomatoes, until the mixture thickens and oil starts to separate at the edges.

7. Add the mashed eggplant and the remaining salt and stir well to combine with the spiced base.

8. Cook uncovered on medium for 8 to 10 minutes, stirring often, so the eggplant soaks up the flavors and any extra moisture cooks off into a thick, spoonable mash.

9. Sprinkle in the garam masala and stir through. Taste and adjust salt.

10. Garnish with cilantro and serve hot with roti, paratha, or rice.

Cooking times vary by equipment -- cook to temperature and to taste.