Grilled Eggplant Bharta

The other day at the Farmer's Market, I grabbed some Italian Eggplants. Not much difference from the regular Big Eggplant, these are bit smaller in size. Also, now with the temperatures reaching 90deg, I try to finish up cooking in the mornings in just an hour or so.

This idea of grilling the Eggplant is my way of cutting cooking time as per the season. All the more because, our toddler relishes the simple grilled eggplant and for the adults I add it the Bharta Masala.
For this one my handy gas grill was used. I sliced 3 medium size Italian Eggplants in roundels, not fine slicing though, otherwise it will fall apart.  Grilled them skin on with olive oil, salt and pepper. Till here, it is for kids to be relished with a sour cream dip.

For adults, I chopped 3 bird chillies, 1 medium size onions, some ginger and garlic (thats to taste and yes, I have given up making those ginger-garlic paste and storing in the refrigerator, it dsnt do any good to the dish, waste of time!!!) and chopped curry leaves (yup thats my take on a regular restaurant style Bharta and makes a huge difference). Sauteed everything one by one till the onion was translucent and the raw smell of ginger garlic was gone. By the way, for any dish, I chop ginger very very fine so that we do not bite into it. I do not prefer the biting into ginger. Its too pungent.  Added 1/4 tsp of turmeric. Keep sauteing everything on medium low flame.

Next; I had chopped the grilled eggplants very fine, but not mushy.  Added it to the masala. Sauted everything again for atleast 3-4 min and finally a 1/4 tsp of Chaat Masala with a generous amount of cilantro. Mixed togather served with pitas (these are to be warmed directly on the flame), or maybe even Bajri or jowar roti (bhakri), raw onion on the side and garlic peanut chutney. Delish!!!