Dinner Tonight: Baingan Bharta (Eggplant Curry) Recipe

• 1 large eggplant
• 2 small onions, chopped
• 4 tomatoes, chopped
• 2 garlic cloves, minced
• 3 jalapenos, seeded and chopped
• 1 tablespoon ginger, grated
• 1 teaspoon red chili powder
• 2 tablespoons ground cumin
• 1 teaspoon garam masala
• 1/4 teaspoon turmeric
• 2 tablespoon Canola oil
• Salt
• Handful cilantro, chopped

1. Preheat the broiler. Rub a little bit of the oil on the eggplant and set underneath the broiler. Cook until flesh is very tender, flipping every 3 to 4 minutes, about 8 to 10 minutes total. Remove and set aside to cool down.
2. Pour the rest of the oil into a large skillet over medium heat. Add 1 tablespoon of the cumin and cook until fragrant, about 30 seconds. Toss in the ginger and chilies, and cook for a minute, stirring constantly. Add the onions and cook until translucent, about 5 to 7 minutes. Dump in the tomatoes and cook for 5 to 7 minutes more.
3. Remove the skin from the cooled down eggplant, and roughly chop the tender flesh. Add to the skillet along with the red chili powder, garam masala, tumeric, and the rest of the cumin. Cook for 5 minutes so all the flavors can mingle. Season to taste with salt and garnish with some cilantro.

eggplant, onions, tomatoes, garlic, jalapeufos, ginger, red chili powder, ground cumin, garam masala, turmeric, canola oil, salt, handful cilantro

Taken from www.seriouseats.com/recipes/2009/01/baingan-bharta-eggplant-curry-recipe.html (may not work)