Baingan Pitika or Baingan Bharta is a common side dish in the North and North East of India. Each household has its own way of making it, this is mine.
Clean & dry a whole brinjal/ aubergine/eggplant.
Big ones work best for this recipe.
Rub some oil on the outside of the brinjal/ aubergine.
Either roast it on an open flame / on coals / or in an oven until the skin chars.
To roast it in an oven, prick the skin a bit with a fork or a skewer (to allow the steam to escape).
Preheat oven to 450F/230C/210C-Fan oven.
Roast for 45 minutes to an hour depending on the size of your brinjal.
You want the skin charred for a smoky flavour, but the flesh inside should turn nice and soft and mushy.
Peel off the skin (discard) and mash the brinjal with a fork - you want a rough texture, not a smooth paste.
Mix with chopped onion, fresh coriander, green chilli, salt and mustard oil.
Now this is a recipe that comes completely down to personal taste, but for an idea:
1 medium brinjal/ aubergine/eggplant
1/2 medium onion chopped fine
1-3 green chillies (depending on how spicy you like it and how spicy the chillies you are using are)
2 tbsp chopped corriander
1/2 tsp mustard oil - this really gives it a good flavour, if you don't have mustard oil, don't use any other oil, just omit the oil.
a pinch or 2 of salt
Serve as a side or a dip with breads or crudites
