Baigan Bhurta

(Indian eggplant and tomatoes)

Baigan bhurta, sometimes spelled baigan bharta, is kind of like an Indian version of the Middle East's baba ghanoush. The eggplant is roasted and the pulp mixed with tomatoes and spices. Serve as a side dish or spread on chapati or naan.

4-6 servings

Eggplant, halved lengthwise -- 1 to 1 1/2 pounds, or about 2 large
Onion, chopped -- 1
Garlic, crushed -- 2-3 cloves
Ginger, minced -- 1 tablespoon
Chili peppers, minced -- 1-2
Oil or ghee -- 3 tablespoons
Cuminseed -- 2 teaspoons
Tomatoes, chopped -- 2
Water -- 1/2 cup
Salt and pepper -- to taste
Garam masala -- 2 teaspoons
Cilantro, chopped -- 1/2 bunch

Method

Preheat oven to 400ºF. Place the eggplant, cut side down, on an oiled baking sheet and roast in the oven until softened, about 20-30 minutes. Allow to cool somewhat, then peel, cut into chunks and set aside.
Puree the onion, garlic, ginger and chilies in a food processor or blender until smooth, adding a little water if necessary.
Heat the oil or ghee over medium heat in a large pot, karahi or wok. Add the cuminseed and stir until it is lightly browned and fragrant. Immediately stir in the onion puree and sauté until any excess liquid has evaporated and the raw onion taste is cooked out, about 5-8 minutes. Take care not to burn the mixture.
Stir in the chopped tomatoes and simmer until the tomatoes are cooked down and the liquid is reduced somewhat, around 5-8 minutes.
Stir in the roasted eggplant and the water and salt. Bring to a simmer, and then reduce heat to low, cover and cook slowly for another 15-20 minutes. The eggplant will break down into a puree.
Remove from heat, stir in the garam masala and adjust seasoning to taste. Sprinkle with the chopped cilantro and serve.