Baingan Bharta

Baingan Bharta

Makes 4 servings

1 large eggplant (or 2 small)

1 tablespoon ghee

1 small yellow onion, diced

Sea salt

3 cloves garlic, minced

1 inch piece ginger, peeled and grated

1 teaspoon cumin powder

1 ½ teaspoon coriander powder

1 teaspoon garam masala

1 medium tomato, diced

Lime juice to taste

Chopped cilantro for garnish

1. Preheat oven to broil and position rack about six inches below flame.

2. Using a fork, poke eggplant several times and place on baking sheet. Broil eggplant about 30 minutes, turning eggplant several times throughout process, so that it is evenly charred on all sides. Cook until eggplant is extremely tender and juices release. Transfer eggplant to a large bowl and cover with a tightly fitting metal lid for 15 minutes. Remove lid and allow eggplant to cool slightly.

3. When eggplant is cool enough to handle, peel away burnt skin and transfer flesh to a cutting board. Roughly chop eggplant.

4. Heat ghee is a medium sauté pan. Add onion and a pinch of salt. Cook 5 minutes. Add garlic and ginger and cook another 30 seconds. Add cumin, coriander, and garam masala and cook another 30 seconds. Stir in tomato and its juices, along with ¼ teaspoon salt, and stir in any stuck buts from the bottom of the pan. Stir in eggplant and cook 2-3 minutes, until heated through.

5. Add lime juice to taste and adjust salt as needed. Serve garnished with chopped cilantro.