Eggplant Bharta

How to Make

• Step 1: Rub the eggplants with a bit of oil, puncture them to enable steam to escape, and grill them over a gas flame or grill until the skin is charred and they're cooked through.

• Step 2: Rub the poblanos with oil and place over a grill basket and grill them over a gas flame as well until the skin gets charred.

• Step 3: Set the eggplant and poblanos aside to cool while you slice the onions and mince the ginger.

• Step 4: Peel the charred skin off the eggplant and poblanos and mash them together into a pulp. Heat the oil and add the minced ginger. Sauté for a minute and add the onions until they become translucent. Add the tomatoes and cook down until thick.

• Step 5: Add the salt and turmeric, stir, and then add the mashed eggplant/poblano mixture. Add half of the chopped cilantro. Stir, cover, and simmer on a low heat for about 10 to 15 minutes until the flavors of the ingredients combine.

• Check every couple of minutes to see if there is sufficient moisture. (If not, sprinkle in some water and cover again).

• Step 6: Transfer to a serving dish, drizzle with lime juice, and garnish with the remaining cilantro. Serve warm with pita bread or Indian roti.