Baigan Chokha

2 large eggplants
1 tbsp rice bran oil
½ medium onion, chopped
2 cloves garlic, finely chopped
1 small tomato, chopped
SIDS SALT & PEPPER to taste
1 tbsp coarsely chopped coriander
Roti or Naan, for serving

Prepare a hot grill or preheat the oven grill.
With a fork, pierce the eggplants all over, and place on the grill or under the grill. Grill until completely charred and soft, about 20 minutes, turning frequently. (the eggplants will brown and blister quickly) Remove to cool.
Once cool, cut open the eggplants and scrape out the flesh. The flesh should be soft to the touch and pulpy, and should easily come away from the skin. Set aside.
Heat the oil in a frying pan. Add the onion and sauté until translucent. Add the garlic and fry until the garlic turns a dark golden brown, then add the tomato and fry for 1-2 minutes.
Stir in the mashed eggplant and cook for about 2 minutes. Season with SIDS SALT & PEPPER to taste.
Garnish with the coriander and serve with roti.
HISTORY: Baigan bharta, also spelled baingan bharta or baigan chokha (mashed eggplant) is an Indian dish prepared by mashing or mincing grilled eggplant (baigan) with tomato, onion, herbs and spices, with variations being common from chef to chef. Traditionally, cooking the eggplants over charcoals, inside of a tandoor, barbecue grill or oven, or even directly applying flame to the outside of the fruit infuses the dish with a smoky flavour; the blackened skin is then easily peeled and the eggplant may be further prepared.
Baigan bharta is most often grilled, minced eggplant stewed with chopped tomato, browned onion or shallots, ginger, garlic, cumin, and topped with lime or lemon juice, fresh coriander leaves and sliced fresh green chilli pepper. Depending on region and personal tastes, ghee (clarified butter) may be used in preparation of the dish. In some regions where mustard oil is popular, this may be used, though it possesses a powerful flavour and aroma. Most chefs use a neutral, high-smoking-point vegetable oil like rice bran oil, canola or sunflower oil. Traditionally, the dish is eaten by hand with flatbread, (specifically roti, naan or paratha) and can also be served with a variety of rice dishes, like biryani, khichdi or pulao. The meal will usually be rounded-out with various pickles (mango, lime, lemon, etc) as well as raita, a palate-cooling yoghurt dish/condiment (similar to Greek tzatziki) with many forms, including mint, mango or cucumber preparations. In Bihar and Uttar Pradesh, it is served hot with litti or baati.
In India, Pakistan and Bangladesh, baigan bharta is part of the most popular cuisine items. In India, it is found in various regional styles, with ingredients varying from one region to another. Some chefs and recipes utilise seasonal mashed pumpkin, squash or sweet potato for added thickness and flavour. The dish has since spread to areas outside of India, particularly countries with high numbers of Indians and their descendants, including the United Kingdom, Australia, and parts of the United States and Canada. It is popularly eaten in the Caribbean, in places like Guyana, Jamaica and Trinidad & Tobago, where it is known as baigan chokha.