Baingan Bhartha

Baingan (eggplant) Bhartha is prepared from roasted eggplant/s. The roasted eggplant chunks are simmered in a flavorful and spicy onion-tomato curry. In India, eggplants are called brinjals. They are adorably cute looking, and way smaller and tastier than the big fat eggplants that we get here. However, this is one dish where any eggplant - tall or short, seems to work. 

This is a dish that is flavorful, smokey, and worth the time required to roast the eggplants. 

Ingredients (serves 4-5):

1. 1 medium-large eggplant
2. 1 medium onion, chopped
3. 2 green chillies, chopped
4. 2 tablespoons tomato paste
5. 1 tomato, chopped
6. 1 tablespoon ginger-garlic paste (or crush together equal quantities of ginger and garlic)
7. 1 teaspoon cumin seeds / jeera
8. 1.5 teaspoons coriander powder
9. 1/2 teaspoon turmeric powder
10. 2 teaspoons garam masala
11. 2 tablespoons + a teaspoon olive oil / vegetable oil
12. 1 teaspoon salt or as needed
13. 1/4 cup coriander leaves
14. 1 teaspoon lemon juice / or just a squeeze

Preparation:

1. If you have a gas operated stove with access to an open flame, then carefully roast the eggplant (washed and dried) until the outer skin chars. Let the eggplant cool and remove the skin. Roughly dice the eggplant into bite-sized pieces. 
1. If you don't have access to an open flame, then lightly oil the eggplant (washed and dried), place it on a cookie sheet and broil for 20 minutes on one side. Carefully turn the eggplant and broil for another 10-15 minutes until the skin withers and roasts to a dark purple. The eggplant will slightly shrink and it will give out a beautiful roasted aroma. Note that broiling this way doesn't completely blacken or char the skin. Allow the eggplant to cool and dice into chunks. I prefer to leave the roasted skin of the eggplant, because this method makes the skin crispy and flavorful without burning it. If you prefer, you can remove the skin. 
2.  Heat a couple tablespoons of oil in a medium saucepan. Throw in cumin seeds and wait for them to sizzle. 
3. Add onion and green chillies and saute on medium heat until translucent. Add ginger garlic paste and fry for about a minute.
4. Add cumin powder, turmeric powder, salt, and garam masala. Fry the masalas/spices for 30 seconds or so. 
5. Add tomato paste and mix it into the spices by frying about a minute.
6. Add tomatoes and saute for about 10-15 minutes until the tomatoes cook well and the tomato paste starts to leave the sides of the pan. 
7. Add the diced, roasted eggplant and mix it into the tomato and spices. Cook gently on low heat for 5-7 minutes until the eggplant has incorporated into the spices. 
8. Add as much water as needed to bring the gravy to desired thickness and consistency. 
9. Throw in half of the coriander leaves/cilantro, close the pan and let the gravy simmer for 5 minutes.
10. Remove from heat, garnish with the remaining coriander leaves and a squeeze of lemon juice to just tie all the spices together.

Serve with rotis.