I love eggplant in every form I have ever had it in. This is one of my favorite recipes that I grew up eating eggplant as “bharta”. It means a mash. The roasting gives it a lovely flavor. I roasted the Loam Agronomics eggplant in my oven for this recipe but if its done on a grill or in a smoker or open fire it would taste even better! This time the bharta was very flavorful.. must be the local and fresh eggplant, tomatoes and chili from my Loam Agronomics CSA box!
1 tablespoon ghee or avocado oil
1 small to medium-sized eggplant
2 small tomatoes diced
1 cup diced onion
1 teaspoon minced fresh ginger
1 green chili or hot pepper
A few pinches of garam masala (a spice mix)
A few pinches of chili powder
Roast eggplant with a few slits at 365 F for 45 minutes to an hour (till soft and easily mash-able). You can cook the onions in the ghee in a pan till soft and caramelized or roast the diced onions and chopped green chili in avocado oil along side the roasting eggplant but the onions should be done in about 35 minutes or so.
Once onions are softened and slightly browned, add the fresh ginger to a pan, saute a few minutes and then add the spices and hot pepper. Then cook for a few minutes more and add the roasted eggplant. You may mash it up in the pan or mash it in a bowl and then add to the pan. Cook another 5 minutes, then add the diced tomatoes and cook for another 7 to 8 minutes. Serve hot, topped with cilantro, with tortilla or pita bread.