Eggplant Curry (Baingan Bharta)

• 1 medium eggplant
• 8 cloves garlic, peeled, or more to taste
• 2 tablespoons vegetable oil, or more as needed
• 2 medium onions, thinly sliced
• 1 tomato, chopped
• 1/2 teaspoon red chile powder
• salt to taste
• 2 tablespoons plain yogurt, room temperature
• 2 Indian thin green chile peppers, sliced lenghwise
• 3 mint leaves, or to taste
• salt to taste

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Make slits in the eggplant using a knife; insert garlic cloves into slits. Place eggplant in a baking dish.
3. Heat oil in a skillet over medium heat. Add onion and cook for 1 minute. Add tomatoes and cook until onion is softened, about 2 minutes more. Add chile powder and salt and cook until onions are completely soft, 3 to 5 minutes more.
4. Bake eggplant in the preheated oven until soft enough to peel and mash, 15 to 20 minutes. Peel eggplant and place in a bowl. Mash eggplant and garlic to a paste with no large lumps.
5. Add mashed eggplant to the skillet with the tomato mixture. Reduce heat to low and simmer for 5 minutes. Add yogurt and mix well. Cover skillet and simmer 5 minutes more; excess oil should appear at the bottom.
6. Add green chiles and mint leaves to the skillet and increase heat to high. Cook until excess liquid has cooked off, 4 to 5 minutes.

eggplant, garlic, vegetable oil, onions, tomato, red chile powder, salt, plain yogurt, peppers, mint, salt

Taken from www.allrecipes.com/recipe/266012/eggplant-curry-baingan-bharta/ (may not work)