Baingan Bharta (Roasted Eggplant Curry)

Ingredients

• 2 medium eggplants
• 3 tbsp vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 green chilies, minced
• 1 can (400g) diced tomatoes
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/4 tsp turmeric
• salt to taste
• fresh cilantro
• lemon juice

Method

1. Roast whole eggplants over an open flame or in a 200°C oven for 15-20 minutes until charred and soft.
2. Cool, peel off skin, and mash the flesh roughly.
3. Heat oil and sauté onion until golden; add garlic, ginger, and green chilies.
4. Stir in all spice powders and cook for 1 minute.
5. Add tomatoes and simmer for 5 minutes; fold in mashed eggplant.
6. Cook for 8-10 minutes, stirring occasionally, until flavors meld. Finish with cilantro and lemon juice. Serve with roti or rice.