Baingan Bharta

Ingredients

• Oil - 2 tablespoons
• Salt - To taste
• Lemon juice - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Garam masala - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Cumin seeds - 1 teaspoon
• Green chili - 1, finely chopped
• Ginger - 1-inch piece, grated
• Garlic - 3 cloves, minced
• Onion - 1 medium, finely chopped
• Tomatoes - 2 medium, finely chopped
• Eggplant - 1 large

Instructions

1. Preheat the oven to 400°F (200°C).
2. Pierce the eggplant with a fork in a few 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. Remove the eggplant from the oven and let it cool. Once cooled, peel off the charred skin and mash the flesh with a fork.
4. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
5. Add onions, garlic, ginger, and green chili. Sauté until the onions turn golden brown.
6. Add tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes are soft and mushy.
7. Add the mashed eggplant and mix well. Cook for 5-7 minutes, stirring occasionally.
8. Add garam masala, fresh cilantro, and lemon juice. Mix well and cook for another 2 minutes.
9. Serve hot with roti or rice. Garnish with additional cilantro, if desired.