This recipe is adapted from Mark Bittman’s recipe for Baingan Bharta in the New York Times (http://www.nytimes.com/recipes/1014830/baingan-bharta.html)
This was my first time making Baingan Bharta. I know I’m not the best at making Indian food, and I only have spices in powdered form, but you have to start somewhere. I still enjoyed it!
2 large eggplants
2 tbsp vegetable oil
1 onion, diced
2 garlic cloves, finely chopped
1″ piece of fresh ginger, grated
1-2 green chilis
2 large tomatoes, diced
1 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
Roast eggplant in the oven. Allow to cool then peel off skin. Mash the eggplant and set it aside to add into the pan later.
Heat vegetable oil in a pan and add in the onion. Saute onions, then add in the garlic and ginger, heating for about another minute. Add the tomatoes and all the spices. Cook for 3-5 minutes and stir often, adding a little water if needed to prevent the spices from sticking to the pan. Stir in the mashed eggplant.