Baingan Bharta w/ Chickpeas (Roast Aubergine Curry Variant) batch

Baingan Bharta (Roast Aubergine Curry)

Process

1. Prep:
   1. Crush (or food process) half the chickpeas
   2. Mince the garlic and chilli
   3. Grate the ginger
2. Aubergine
   1. Preheat the grill to high
   2. Prick the aubergine all over (don’t trim yet)
   3. Line a sheet with tinfoil
   4. Put them under the grill for 15 minutes - they will blacken and maybe burst. Turn, back in, repeat until all sides are done. The final result should have the aubergines look shrunken and be very soft.
   5. Allow to cool
   6. Peel the skin, remove the stem, mash the flesh (can just be done using hands, it should be very soft)
3. Masala
   1. Heat the pan on medium
   2. Add the butter and cumin seeds, cook 30s until crackling
   3. Add the onion, cook 8-10 minutes until soft and lightly golden
   4. Add the garlic and ginger, cook 1-2 minutes
   5. Lower heat; add all the spices, cook 30 seconds
   6. Add the chickpeas and the chopped tomatoes; simmer for 10 minutes uncovered.
   7. Add the aubergine and green chilli, mix well; simmer 8-10 minutes (or longer if want to concentrate it further)
   8. Remove from heat
   9. Add the finishing ingredients