Ingredients:-

• 1 large eggplant
• 6-7 cloves of garlic
• 2 medium sized onion – finely chopped
• 3-4 roma tomatoes – finely chopped
• 1 tsp of garam masala
• 1/4 tsp of turmeric
• 1 tsp kitchen king masala
• 1 tsp coriander powder or dhania powder
• 1 tsp chaat masala
• 1 tsp cumin seeds for tempering
• Salt to taste
• Chilli powder to taste
• Finely chopped cilantro for garnishing

Process:-

• Wash the eggplant and cut the top of the eggplant. Using the tip of a sharp knife pierce through the eggplant at random spots. You can either insert the garlic into his pierced spots or bake it separately. Wrap the eggplant and garlic in foil and bake at 375F for about 30 minutes. Keep rotating every few minutes for even baking.
• While the eggplant is baking in a pan dry roast cumin seeds.
• Add the finely chopped onions and saute it for 4-5 mins. Add a few drops of water if required
• Then add the finely chopped tomatoes, all the spices and saute it for another 4-5 minutes.
• Once the eggplant has cooked remove the skin of the eggplant and mash it.
• Once the onion and tomatoes has cooked and the raw smell disappeared add the eggplant and garlic, add 1/2 cup and let it simmer for another 5-7 minutes.
• Once the bharta has cooked garnish it with finely chopped cilantro leaves

Serve this with brown rice or homemade compliant roti/indian bread.