Baingan Bharta: For Real This Time

I've already posted about baingan bharta, a delectable Punjabi eggplant mush. But if I seemed satisfied with my past renditions, I was lying. When I established this blog back in 2011 (oh wow), it was more affected and less truthful. I went for a tone of wise authority when I was actually still figuring my mushes out.

The truth is: last week was the first time my baingan bharta tasted just right.

I had a bunch of people over to consecrate my Honolulan dining table. In addition to eggplant, I made: rasam soup; berbere lentils; potatoes and okra with fresh turmeric and mustard seeds and fried onions; raita; date chutney; and coconut cardamom rice pudding.

Since the food and company were so pleasant, I ended up forgetting to take pictures of the spread until we'd already eaten. By then, this was all that remained of the baingan bharta:

So here's what I did.

Ingredients (with dodgy quantities as usual)
2 large eggplants
fresh tomatoes OR can of crushed tomatoes
lots of garlic
tons of fresh ginger
1 large onion
2 mild jalapeños or 1 spicy green pepper of another sort
generous layer of coconut oil
turmeric (fresh or ground)
garam masala
whole cumin seeds
a handful or two of frozen green peas
smoked salt

Method
Roast the eggplants on a gas flame and put in the oven on 350 degrees until falling apart. Or if you have an electric stove, as do I, stick them in the oven and bake them to death.

After the eggplants are falling apart, remove the skins and large seed lobes and chopmash.

Make a paste. This is the main difference from my previous method and it works wonders. Grind up half the onion, tomatoes, garlic, ginger, and jalapeños in a food processor or blender. In a large pan, heat up the oil and chop the other half of the onion. Fry the onion and pop whole cumin seeds in the oil, then add the turmeric and garam masala, and finally add the paste. Fry, stirring frequently, on medium heat until it becomes red and oily and yummy. Once you've reached a stage of oily richness, add the eggplant (pictured below). Pour in some water if it's looking too dry.

Don't skimp on the oil. Unless you want to. Then you can.

Stir it all up and sauté for a minute or two. It'll look like this.

Add the green peas and cook lightly until they're tender but still green. Turn off the heat, add salt to taste, preferably smoked salt. (Don't skimp on the salt either. Come on, salt is delicious!) Smother with fresh cilantro and sprinkle on some sliced fresh green chilies for added heat.

Devour alongside newfound friends.