Bengan Bharta

• 3 medium eggplants
• 2 tablespoons oil (to coat eggplant)
• 4 tablespoons olive oil
• 1 tablespoon whole cumin seeds
• 6 cloves of garlic, minced
• 1/4 inch piece of ginger, minced
• 1 medium onion, diced small
• 1-2 green chilies, seeded and diced small
• 3 roma tomatoes, diced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground garam masala
• chopped cilantro, to taste
• a squeeze of lemon, to taste
• salt, to taste
• frozen green peas, optional
• Special Equipment
• Blender
• Wooden cutting boards
• Cheesecloth
• "C" clamps

1. Preheat your oven to 500u0b0F.
2. Rub oil over eggplant to evenly coat and place on sheet pan. Roast whole eggplants in oven for about 20 minutes or until dark and charred. We want it to impart a nice smoky flavor.
3. Preheat a large saute pan over medium high heat. Add the oil and whole cumin seeds and cook for 30 seconds or until aromatic. Add the garlic, ginger and onions and saute for 5-10 minutes. Add the chilies and tomatoes and cook for 5 minutes. Now add the ground spices and cook for 5 more minutes. Peel the roasted eggplant with your fingers and discard the skin. Roughly chop the eggplant into small pieces and add it to the sauteing mixture and stir until everything becomes homogeneous. Add the chopped cilantro, a squeeze of lemon and salt (to taste).
4. Serve with warm Naan bread!

eggplants, oil, olive oil, cumin seeds, garlic, ginger, onion, green chilies, roma tomatoes, ground turmeric, ground cumin, ground coriander, ground garam masala, cilantro, lemon, salt, frozen green peas, blender, boards, cheesecloth, clamps

Taken from www.epicurious.com/recipes/member/views/bengan-bharta-50084481 (may not work)