Fire-Roasted Eggplant Bharta with Charred Tomato

By Sprig Originals ✓ · cooked up in Sprig

Whole eggplants blistered black over an open flame until they collapse, then mashed into a smoky, jammy masala of charred tomato, onion, ginger and green chile. The smoke does all the heavy lifting here — no dairy needed for richness, just good oil, patient onions and a bright finish of lemon and cilantro. Scoop it up with roti or spoon it over rice.

Ingredients

• 2 lb globe eggplant (2 medium)
• 2 medium ripe tomatoes
• 1 tsp neutral oil, for rubbing

• 4 tbsp mustard oil or other neutral oil
• 1 tsp cumin seeds
• 1 large yellow onion, finely chopped
• 1 tbsp minced fresh ginger
• 4 cloves garlic, minced
• 2 serrano or Indian green chiles, finely chopped
• 3/4 tsp ground turmeric
• 1 1/2 tsp ground coriander
• 1 tsp Kashmiri chili powder
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 cup frozen green peas
• 3/4 tsp garam masala

• 1/2 cup chopped fresh cilantro, leaves and tender stems
• 1 tbsp fresh lemon juice
• 2 tbsp thinly sliced red onion

Instructions

1. Rub the eggplants and tomatoes all over with 1 teaspoon oil and prick each eggplant 4 or 5 times with a knife tip so steam can escape. If you have a gas stove, set the eggplants directly on the grates over a medium-high flame and line the burner area with foil for easy cleanup. If not, position an oven rack 6 inches under the broiler and preheat the broiler to high.
2. Char the eggplants, turning with tongs every 4 to 5 minutes, for 18 to 25 minutes total, until the skin is blackened and papery on all sides and the flesh has fully collapsed — a knife should slide in with zero resistance. Under the broiler, allow 30 to 35 minutes with turns every 8 minutes. Add the tomatoes to the flame or broiler for the last 8 to 10 minutes, until blistered and split.
3. Transfer the eggplants and tomatoes to a bowl, cover with a plate, and let steam for 10 minutes. Peel and discard all the charred skin (a little clinging black is good — it is flavor). Chop the eggplant flesh roughly, discarding any dense stem end, and reserve every drop of the smoky juices in the bowl. Chop the peeled tomatoes and keep them separate.
4. Heat 4 tablespoons mustard oil in a 12-inch skillet or kadai over medium-high heat until it shimmers and just barely smokes, about 2 minutes (this tames the raw bite of mustard oil). Lower the heat to medium, add the cumin seeds, and let them sizzle for 20 to 30 seconds until fragrant.
5. Add the chopped onion and cook, stirring often, for 9 to 11 minutes, until deep golden brown at the edges. Stir in the ginger, garlic and green chiles and cook 2 minutes more, until the raw garlic smell is gone.
6. Sprinkle in the turmeric, ground coriander, Kashmiri chili powder and 1 1/2 teaspoons salt. Stir for 30 seconds, then add the chopped roasted tomatoes and 2 tablespoons water. Cook 6 to 8 minutes, mashing the tomatoes against the pan, until the mixture darkens and oil beads at the edges.
7. Add the chopped eggplant and all its juices. Mash and fold with the back of a wooden spoon or a potato masher until you have a coarse, spoonable puree with some texture. Cook over medium heat, stirring every minute or two, for 10 to 12 minutes, until the bharta pulls away from the sides of the pan and no longer looks watery.
8. Stir in the frozen peas and cook 3 minutes, until bright and tender. Sprinkle over the garam masala, stir, and taste for salt — it should taste assertive.
9. Off the heat, fold in the lemon juice and most of the cilantro. Scrape into a serving bowl, top with the sliced red onion and remaining cilantro, and serve hot with roti, paratha or steamed rice.

Chef's tips

Nutrition (per serving, estimated)

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