Baingan Bharta

• 1 large eggplant purple
• 1 medium onions chopped
• 2 each italian plum (roma) tomatoes
• 2-3 each garlic cloves or more, to taste
• 1-2 teaspoon garam masala
• 1 tablespoon lemon juice
• 1 x jalapeno pepper to taste
• 1 x salt
• 1 x cilantro chopped for garnish
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric

1. Grill the eggplant (lightly oiled) on an open flame, turning it around when skin is charred...skin should turn completely black.
2. (sometimes the eggplant might burst open and make a mess..) (if you have an electric range, grill it on a hot skillet, at max heat)
3. Peel, cool slightly, mash with a fork.
4. Heat 2 tablesp.
5. (or 1) oil.
6. Fry cumin seeds, chopped onion and crushed garlic with turmeric added.
7. Add half of chopped tomatos.
8. Fry some more!
9. add mashed eggplant.
10. Add salt and masala powder (spice powder) and hot peppers.
11. cook on low heat for about 5 to 7 mts.
12. Let cool slightly and then add lemon juice.
13. Garnish with remaining chopped tomatos and cilantro.
14. Serve it with hot parathas or in a pinch, pita bread.

eggplant purple, onions, italian plum, garlic, garam masala, lemon juice, jalapeno pepper, salt, cilantro, cumin seeds, turmeric

Taken from recipeland.com/recipe/v/baingan-bharta-3814 (may not work)