Baingan Bharta

• 1 pound brinjal/eggplant
• 1 teaspoon olive oil
• 1/2 teaspoon cumin seeds
• 2 teaspoons ginger-garlic paste
• 1/2 teaspoon red chili powder
• 1/4 teaspoon salt
• 2 large tomatoes, finely chopped
• 1/2 teaspoon coriander powder
• 1/4 teaspoon garam masala powder
• 1 tablespoon fresh coriander leaves, finely chopped

1. Wash eggplant and pat dry. Roast the eggplants either in a tandoor or a 450 degree oven for 10 minutes or until the skin starts to blister. You can also roast them over open flame. Cool them and peel the skin. Mash the pulp completely and set aside.
2. Heat olive oil in a non-stick skillet. Add cumin seeds and when they start crackling, add onions and saute until they become golden brown and translucent. Add ginger-garlic paste and cook for another 2-4 minutes. Now add green chilies, tomatoes and all the dry spices and cook for 5-10 minutes or until tomatoes are soft and pulpy. Lower the heat and add the mashed pulp of the roasted eggplant. Stir continuously and cook for 10-12 minutes, until the eggplant is smoothly blended with the spices.
3. Garnish with coriander leaves and serve hot

eggplant, olive oil, cumin seeds, gingergarlic, red chili powder, salt, tomatoes, coriander powder, garam masala, fresh coriander leaves

Taken from food52.com/recipes/37644-baingan-bharta (may not work)