Baingan Bharta

Ingredients

• Eggplant (1 large)
• Oil (2 tablespoons (vegetable or mustard oil))
• Salt (to taste)
• Lemon juice (1 tablespoon)
• Fresh cilantro (1/4 cup, chopped (plus extra for garnish))
• Garam masala (1 teaspoon)
• Red chili powder (1/2 teaspoon (adjust for spice preference))
• Coriander powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Cumin seeds (1 teaspoon)
• Green chili (1, finely chopped (adjust for spice preference))
• Ginger (1-inch piece, grated)
• Garlic (3 cloves, minced)
• Onion (1 medium, finely chopped)
• Tomatoes (2 medium, chopped)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Pierce the eggplant with a fork in several places. Place it on a baking sheet and roast in the oven for 30-40 minutes, or until the skin is charred and the flesh is soft.
3. Once the eggplant is roasted, remove it from the oven and let it cool. After cooling, peel off the charred skin and mash the flesh with a fork until smooth.
4. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter, releasing their aromatic oils.
5. Add chopped onions, minced garlic, grated ginger, and finely chopped green chili. Sauté until the onions turn golden brown, about 5-7 minutes.
6. Add chopped tomatoes along with turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes soften and the mixture becomes a thick paste, around 5-6 minutes.
7. Fold in the mashed eggplant and mix well. Cook for an additional 5-7 minutes, stirring occasionally to combine the flavors.
8. Finish the dish by adding garam masala, fresh cilantro, and lemon juice. Stir to combine and cook for another 2 minutes to let the flavors meld.
9. Serve hot with warm roti or steamed rice. Garnish with extra chopped cilantro if desired.