Author Notes: I could not believe it when I I tasted this eggplant bharta that my aunt Lakshmi had made. given that it is a traditional Indian dish, it had no, (absolutely NO) spices or spice blend added, other than turmeric (which is simply for the color rather than flavor). except for fresh ginger and green chilies to give the dish a flavor, It seemed so improbable that I had to try it for myself. & this time I substituted the finely minced serranoes with fire roasted poblano chilies that boosted up the smoky quotient a notch. - Panfusine
- 2 medium sized italian or white eggplants
- 2-3 poblano chiles
- 3 tablespoons olive oil
- 1-2 tablespoon finely minced fresh ginger root
- 1 cup finely sliced or diced red onion
- 1 1/2 cup finely chopped tomatoes
- 1/4 teaspoon Turmeric
- Salt to taste
- Juice of 1/2 a Lime
- 1/2 cup chopped cilantro for garnishing
- Rub the skin of the eggplant with some oil and roast it over the gas burner until the skin is charred, cracked and papery. (slitting the eggplant halfway through before roasting, ensures that the eggplant keeps its shape instead of exploding thanks to the escaping steam from within)
- Rub the poblanos with oil and place over a grill basket and roast them over a gas flame as well until the skin gets charred. Set the eggplant and poblanos aside to cool while you get busy slicing the onions & mincing the ginger
- Peel the charred skin off the eggplant and poblanos and mash them together into a pulp.
- Heat the oil and add the minced ginger. Saute for a minute and add the onions to fry until they become translucent. Add the tomatoes and cook down to a thick pasty mass.
- Add the salt and turmeric, give it a stir and then dump the mashed eggplant/poblano mix. Add some of the chopped cilantro, Stir, cover and simmer on a low heat for about 10-15 minutes until the flavors of the ingredients combine, CHeck every couple of minute to see if there is sufficient moisture (if not, sprinkle some water and cover again).
- Transfer to a serving dish, drizzle with lime juice and garnish with the remaining cilantro. Serve warm with Pita bread or Indian Roti.