Baingan Bharta

Makes

4 servings

Preheat the oven at 400°F
Place the 2 eggplants on a baking sheet into the 400°F oven for 45 minutes.
Once the eggplants are shriveled and soft remove them from the oven and let them cool.
Once the eggplant has cooled, discard the skin and dice the eggplant into cubes. Place to the eggplant cubes into a bowl and set to the side.
Put a large pan on medium heat and add:
- 2 tablespoons canola oil
- 2 teaspoons cumin seeds
Once cumin seeds have roasted (turned dark brows) turn the heat to low and add 1½ cup of diced yellow onion.
On medium wait until the yellow onion is fully cooked (turned clear) then add:
- ½ cup warm water
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- ½ teaspoon turmeric
- 1 teaspoon minced ginger
- 1½ cup diced tomato
- 1 minced jalapeño
On medium wait until the tomato’s are soft then add:
- 2 roasted, peeled, chopped eggplant with all the juice
Mix together for 5 minutes then cover for 15 – 20 minutes.
- Note: Make sure to periodically check on the dish and stir so the ingredients do not burn.
Once the eggplant is fully broken down, taste and add:
- 2 teaspoons coriander powder
- Note: If you want to add any additional spices I would recommend to taste and add them here.
Cook for another 5 minutes if there is excess water cook on high heat and stir to avoid burning the eggplant.