Baingan Bharta (Eggplant)

• 2 lbs. eggplant
• 2 T. lime juice
• 2-3 T. neutral oil
• 1 medium onion, peeled and chopped
• 3 cloves garlic, peeled and finely chopped
• 1 fresh green hot chili pepper
• 1 lb. fresh tomatoes, chopped
• 1/2 t. tumeric
• 1 t. salt
• 1/2 C. chopped cilantro, stems included
• 2 t. garam masala

1. 1. Prick eggplant then grill over high heat until skin is black and eggplant collapses.
2. 2. When eggplant is cool, peel and trim away hard stem. Chop or mash in bowl with lime juice.
3. 3. Heat oil in skillet over medium-high heat; add onion. Cook stirring often, until onion is golden brown, about 10 minutes. Add garlic and chills and cook another minute. Add tomato, turmeric and salt. Cook until tomato is soft, ~5 minutes.
4. 4. Stir in eggplant puree and cook, stirring, 3-5 minutes. Stir in cilantro and garam masala and turn off heat. Serve hot with bread over rice.

eggplant, lime juice, neutral oil, onion, garlic, fresh green hot chili pepper, fresh tomatoes, tumeric, salt, cilantro, garam masala

Taken from www.epicurious.com/recipes/member/views/baingan-bharta-eggplant-52542621 (may not work)