Baingan bhartha (punjabi style)

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Brush some oil over the eggplant

roast the eggplant over the fire, you can also cook them on the grill until the skin appears charred and the inside is tender

once the eggplant cools, peel off the charred skin

once the skin is off, coarsely chop it and set it aside

slice one green chili, remove the seeds to tone down the spice.

dice an onion

dice a tomato

next, chop some coriander leaves, heat 3 tablespoons of oil in a pan.

add the green chilis and onions

add the tomatoes,

add 1 teaspoon of salt

and the diced eggplant

let it cook for a few minutes

next, add the coriander leaves and stir.

serve the baingan bhartha with hot rice or chapati (indian flat bread)

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