Baingan Bharta (Grilled Eggplant Pate with Mango Powder)

This recipe came together fairly easily, with the exception of the blending of the spices; this is meant to be done in a food processor, but all we have is a blender, and it did not like that. Adding the tomatoes and eggplant juices pacified it, and the recipe here has been adjusted accordingly.

Baingan Bharta

660 Curries

Ingredients

• 1 large (~1.5lbs) eggplant
• 1 small red onion, coarsely chopped
• 6 large cloves garlic
• 2-4 fresh green Thai chilies, stems removed
• 1 C crushed tomatoes
• 4 tbsp finely chopped fresh cilantro
• 2 tbsp amchor
• ½ tsp salt
• ¼ tsp turmeric
• 2 tbsp ghee
• 1 tbsp toasted cumin-coriander blend

Directions

1. Prick the eggplant in multiple spots with a fork or knife. Don't bother to skin it or remove the stem.
2. Broil the eggplant, on high, about ~6" from the flames, turning periodically, until evenly charred, ~25 minutes.
3. Remove the eggplant from the broiler, put it in a bowl, and cover until it sweats and shrivels, ~15 minutes.
4. While the eggplant sweats, combine the onion, garlic, chiles, and tomato in a blender, and blend coarsely. If there isn't enough liquid for your blender, wait until after step 5.
5. Uncover the eggplant and peel the skin off; it should come off easily with just your hands. Retain any juices in the bowl; if you're having trouble blending, add them to the blender, otherwise just leave them in the bowl.
6. Return the now-peeled eggplant to the bowl and mash it well.
7. Stir in the onion-tomato mixture.
8. Add the mango powder, salt, turmeric, and half the cilantro. Mix thoroughly.
9. Preheat a large skillet over medium-high heat. Add the ghee, and as soon it's melted, the eggplant mix.
10. Cook, stirring occasionally, until the eggplant loses some of its moisture and begins to cook down, ~15-20 minutes; then reduce heat to medium-low and continue to cook, uncovered, stirring occasionally, until the oil starts to separate out, another ~10 minutes.
11. Remove from the heat. Stir in the cumin-coriander blend and remaining cilantro, and serve.