Baingan Bharta

I've never actually tried this dish at an Indian restaurant, but I've heard that it's really good. So I researched online for a recipe until I found one that sounded pretty good. Well this was MORE than pretty good!! If you like smoky, roasted, spicy food then this is for you!!! Just make sure you let the eggplant roast long enough in the oven so you experience the full effect of this dish.

Baingan Bharta Serves 2

1 large eggplant
1 tablespoon ground cumin
2 garlic cloves, minced
1-2 jalapeños, seeded and chopped
1 tablespoon ginger, grated
2 small (or 1 large) onions, chopped
4 tomatoes, chopped
½ cup frozen peas
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon garam masala
1/4 teaspoon turmeric

Preheat the broiler. Spray some non-stick cooking spray on the outside of the eggplant and set on a pan underneath the broiler. Cook until the outside is slightly charred, sunken in, and the inside is very tender, flipping every 4 minutes, about 8 to 10 minutes total. You essentially are roasting the eggplant. Remove and set aside to cool down.

Heat a large skillet over medium heat and spray with non-stick cooking spray. Add 1 tablespoon of the cumin and cook until fragrant, about 30 seconds.

Toss in the garlic, ginger and jalapeños and cook for a minute, stirring constantly. Next, add the onions and cook until translucent, about 5 to 7 minutes. Last, add in the tomatoes and cook for 5 to 7 minutes more.

After the eggplant has cooled, remove the skin and roughly chop. Add the eggplant to the skillet along with the cumin, chili powder, garam masala, and turmeric. Cook for 5 minutes so all the flavors can mingle.