Indian Eggplant Curry (Baingan Bharta)

I love Indian food! I could eat Indian every week. There are a few amazing Indian restaurants in Salt Lake City, so my cravings can always be satisfied. I've wanted to re-created one of my most favorite dish, Baingan Bharta, so that I could make it when we have friends over. It's an Indian Curry made with a roasted eggplant and tomatoes and spiced with aromatic Indian herbs. It's incredibly easy to make. Serve it with Indian Naan or over basmati rice.

This recipe serves 4-6.

• 3 medium eggplant
• cooking spray
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 medium onion, finely chopped 
• 3 garlic cloves, minced
• 1 tbsp ginger paste
• 1 tbsp curry powder
• 1/2 tsp coriander powder
• 1/2 tsp ground cumin
• 6 roma tomatoes, diced
• 1/2 cup plain yogurt (or vegetable stock for a vegan version of this dish)
• 1 tsp salt
• juice of 1/2 lemon
• fresh cilantro

1. Preheat oven to 450F. Cut each eggplant in half lengthwise. Spray eggplant with cooking spray. Place on baking sheet sliced side down and bake for 25 minutes or until the inner flesh looks really soft and the skin is a bit charred. Remove from the oven and cool. Scrape the tender flesh out with a spoon. Chop into smaller pieces. Discard skin.

2. Heat oil in a medium saucepan on medium heat. Saute cumin seeds, onion, and garlic until onion becomes translucent. Mix in ginger paste, curry powder, coriander, ground cumin, tomatoes, yogurt (or vegetable stock) and eggplant. Season with salt to taste. Cover and cook for 15 minutes on medium ocasionally stirring. Remove from heat. Stir in lemon juice. Serve over basmati rice garnished with fresh cilantro.