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Bhagan Bharta is an excellent way to use some of those beautiful eggplants and end-of-season tomatoes that are at the farmers' markets now.
Although I have used Mrs. Misra's recipe, I have adapted it liberally and any inauthenticity is my own. The original recipe calls for dooking the eggplants in the microwave. I used the grill because I like that grilled flavor, but if you want a quicker recipe, use the micriwave technique (described below). This version is gingery and fresh with just a hint of smokiness from the grilled eggplant and minimal heat.
Serves 6-8
15 minutes preparation time
1 hour cooking time
2 large eggplants (or 3 medium-sized ones)
1 tablespoon olive oil
6 garlic cloves, smashed and peeled
2 medium onions, chopped
2 thumb-sized pieces of ginger, peeled and chopped (about 2 tablespoons)
1/2 serrano chile, seeded and minced
1 teaspoon ground coriander
2 medium tomatoes, diced
1 handful cilantro, chopped
Rice, naan, or pita, for serving
Preheat the grill to high.
Cut a cross into the end of each eggplant and half of the garlic into each. Grill the eggplants until they are well-charred on the outside, turning them once or twice. Depending on how black you want them, this could take from half an hour to an hour. Remove from the grill and let cool.
Alternatively, if you want a quicker way to cook the eggplants, stuff them with the garlic and microwave them on high for about 15 minutes, until they are very soft.
When the eggplants are cool enough to handle, slit them length-wise and open them up. Scoop out the flesh and chop it coarsely. If you come across any of the garlic cloves that you stuffed into the eggplants, chop them, too. Set aside.
In a large pot, heat the olive oil over medium heat. Add the onions, ginger, and chile and cook until the onions have softened, about 8 minutes. Add the eggplant and about a cup of water, along with the ground coriander and salt. Cook until the water has reduced and the mixture has thickened, about 10 minutes.
Add the tomato and cilantro and cook until everything has heated through, about 2 minutes.
Serve hot with rice, naan, or pita.
*There are many variations of the spelling of the name of this recipe, including Baingan or Baigan and Bhurtha and Bhurta.