. This eggplant dish hails from the Punjab area in northern India. Fire-roasting the vegetable yields a rich, smoky flavor.
| 2 | medium-large | eggplants* |
| 4–6 | tablespoons | vegetable oil |
| 1/2 | medium | onion, minced |
| 1/2 | teaspoon | salt |
| 1 | teaspoon | crushed garlic |
| 1 | teaspoon | finely grated fresh ginger |
| 2 | green chilies, chopped, with seeds** | |
| 2 | bay leaves*** | |
| ~ | water | |
| 1/2 | teaspoon | ground turmeric |
| 1 | teaspoon | ground cumin |
| 1 | teaspoon | ground coriander |
| 1/2 | teaspoon | red chili powder |
| 1/4 | teaspoon | freshly ground black pepper |
| 1 | medium | tomato, chopped |
| 1/2 | teaspoon | garam masala |
| ~ | cilantro, chopped |
| *Roasting time depends on the heat source, size, and whether you roast both eggplants at once—or in sequence. Allow 7–15 minutes for the fire-roasting.**Use Serrano or Thai chilies.
***Leave the bay leaves in the baigan bharta when serving or storing.
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1. Roast the eggplants over an open flame, turning frequently, until the skins blister and blacken. The eggplants must cook through to the center, so do not rush the roasting process.
2. Place the roasted eggplants in a brown paper bag, roll the top to seal, and let them sit for five minutes. Remove the eggplants, peel the outer skins away, and mash the flesh. Set aside.
3. Heat the oil in a skillet set over medium-high heat. When it begins to sizzle, add the onions. Sprinkle with salt and cook until golden.
4. Add the garlic and ginger, adjust the heat to prevent burning, and cook for one minute.
5. Toss in the green chilies and bay leaves and cook for one minute. If the mixture seems dry, add a tablespoon of water to prevent burning.
6. Add the turmeric, cumin, coriander, chili powder and black pepper. Mix well.
7. Add the tomato and cook until soft—2 to 3 minutes.
8. Add the eggplant and mix well. Lower the heat to medium-low and cook for five minutes.
9. Add the garam masala and mix well.
10.Remove from the heat, place in a serving bowl, and decorate with the chopped cilantro.
