Curried Eggplant (Baingan Bharta)

Recipe inspired by the Time Life Cookbook “Recipes: The Cooking of India”

Bake Time: 1 hour

Prep Time: 20 minutes

Cook Time: 25 to 35 minutes

♦ 3 medium sized eggplants or 4 small eggplants

♦ 4 medium sized tomatoes, peeled, seeded, and coarsely chopped

♦ 3 Tablespoons fresh cilantro

♦ 2 teaspoons ground coriander

♦ 2 teaspoons ground cumin

♦ 1 teaspoon turmeric

♦ ¼ teaspoon cayenne pepper

♦ 4 to 5 Tablespoons of ghee, oil, butter, or a combination of oil and butter

♦ 1 medium sized onion, finely chopped

♦ 1 Tablespoon of finely grated or finely chopped fresh ginger

♦ 1 garlic clove, finely chopped (optional)

♦ 1 teaspoon Garam Masala

♦ 1 teaspoon fresh lemon juice

♦ salt, to taste

Preheat your oven to 450 degrees and line a baking sheet with aluminum foil.  With a small pairing knife or steak knife, cut about a dozen gashes in each eggplant, about ½ to 1 inch deep.  Place the eggplants on the baking sheet and roast in the oven for one hour.  Set aside to cool

In a medium sized bowl, combine the tomato, 2 Tablespoons of the fresh cilantro, the ground coriander, ground cumin, turmeric, and cayenne pepper.  When the eggplants are cool enough to handle, cut each one in half and scoop out the flesh into the bowl with the tomatoes.  Be sure to discard any large seeds as they can be bitter.  Stir all of the ingredients together in the bowl, mashing the eggplant with a spoon or fork.

Heat the ghee/oil/butter in a large skillet over medium heat.  Add the onions, fresh ginger, and garlic and sprinkle with a pinch of salt.  Cook until the onions are transparent but not brown (about 5 to 7 minutes).  Add the eggplant and tomato mixture, sprinkle with some salt, and turn the heat up to medium-high.  Cook, stirring often, until most of the liquid has evaporated (you can test this by scraping a trail in the bottom of the pan; the eggplant mixture should mound nicely and not leave liquid behind).  Turn off the heat and stir in the Garam Masala and lemon juice. Garnish with the remaining Tablespoon of fresh cilantro.  Enjoy as a main course with rice, flatbread, and yogurt, or serve as a fantastic side dish.