Bengan Bharta

• 3 md. eggplants
• 2 tbsp. oil (to coat eggplant)
• 4 tbsp. olive oil
• 1 tbsp. whole cumin seeds
• 6 cloves of garlic, minced
• 1/4 inch piece of ginger, minced
• 1 md. onion, diced small
• 2 green chilies, seeded and diced small
• 3 roma tomatoes, diced
• 1 tsp. ground turmeric
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. ground garam masala
• chopped cilantro, to taste
• a squeeze of lemon, to taste
• salt, to taste
• frozen green peas, optional

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

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

Taken from www.foodgeeks.com/recipes/21902 (may not work)