Baingan Bharta

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 

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.

Posted in: TRADITIONAL INDIAN