Baingan Bharta Eggplant Curry

Ingredients

• 2 large eggplants
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (14-ounce) can diced tomatoes
• 1/4 cup finely chopped cilantro, plus more for garnish

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet. Prick the eggplants with a fork in several places.
3. Roast the eggplants in the oven for 20 minutes, or until they are tender.
4. Remove the eggplants from the oven and let cool. When cool, scoop out the flesh and discard the skins.
5. Heat the olive oil in a large skillet over medium heat.
6. Add the onion and garlic and cook until softened, about 5 minutes.
7. Add the cumin, coriander, garam masala, turmeric, chili powder, salt, and pepper and cook for an additional minute.
8. Add the diced tomatoes and cook for an additional 5 minutes.
9. Add the eggplant and cook for an additional 5 minutes, stirring occasionally.
10. Stir in the cilantro and cook for an additional 2 minutes.
11. Serve over a bed of rice and garnish with additional cilantro, if desired.

Interesting Facts

• Baingan bharta is a popular Indian dish.
• It can be made with a variety of vegetables such as potatoes, tomatoes, or peas.
• It is traditionally made with a mortar and pestle to mash the eggplant.
• Baingan bharta is often served with roti or naan.