Warm Indian Eggplant Dip (Baigan Ka Bharta)

• 1 tablespoon olive oil
• 2 eggplants, sliced in half
• 1/3 teaspoon mustard seeds
• 2 bay leaves
• 2 green chilies, minced
• 1 tablespoon fresh ginger, grated
• 1 onion, diced
• 2 tomatoes, chopped
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1/2 teaspoon mango powder (optional)
• 1/2 teaspoon cumin
• 1/2 teaspoon garam masala
• 1 teaspoon fenugreek leaves
• 1 dash salt, to taste
• 1/2 teaspoon lemon juice

1. Roast the eggplant in a 400u0b0F oven for 45 minutes or until soft.
2. While the eggplant is roasting, saute the mustard seeds, bay leaves, chilies, ginger and onions in 1 tbsp of olive oil, for a 15 minutes. Add tomatoes, turmeric, garam masala and chili powder.
3. Saute for 5 more minutes.
4. Cool and scoop the eggplant from the peel.
5. Mash or blend until smooth.
6. Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 10 more minutes.
7. Serve warm with toasted pita or naan.

olive oil, eggplants, mustard seeds, bay leaves, green chilies, fresh ginger, onion, tomatoes, turmeric, chili powder, mango, cumin, garam masala, fenugreek leaves, salt, lemon juice

Taken from www.food.com/recipe/warm-indian-eggplant-dip-baigan-ka-bharta-313176 (may not work)