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Baingan Bharta Recipe

1 large eggplant
1 medium onion, chopped
1 (1 1/2 inch) piece of fresh ginger, peeled and coarsely chopped
3 cloves garlic, coarsely chopped
1/4 Tablespoon turmeric
1 green chili pepper, chopped {I used 1 dried red chili}
1 1/2 Tablespoons fresh cilantro, chopped
2 medium tomatoes, coarsely chopped
1 teaspoon salt, or to taste
1 teaspoon lemon juice
1 Tablespoon ground coriander
1/4 teaspoon ground cumin

Directions ::..

Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast 20-30 minutes or until eggplant is soft. {I cut mine in half, put water in the bottom of the pan and put in a 375 oven for 45 mins} After eggplant cools, peel and chop coarsely. Set aside.

Place onion, ginger, and garlic in blender or food processor with 3 Tablespoons water. Puree to paste. Heat a {non-stick} pan over medium heat and add pureed mixture, along with tumeric. Saute, stirring frequently, about 5 minutes. When it begins to turn brown, add diced chili and 1 Tablespoon cilantro. Saute another minute and

add chopped tomatoes.

Lower heat and simmer 10 minutes, stirring occasionally. Add chopped eggplant, raise heat to medium and simmer 10-15 minutes, stirring occasionally. Season with salt, lemon juice, coriander and cumin; simmer another 5 minutes.

Sprinkle with remaining chopped cilantro and serve with rice. Makes 6-8 servings.