Baingan Bharta (Smoky Eggplant Curry)

Step 1

Preheat the oven to 450°F. Pierce the eggplants a few times with a fork and roast on a baking sheet for 35-40 minutes until the skin is charred and the flesh is very soft.

Step 2

Let the eggplants cool slightly, then peel off the skin and mash the flesh with a fork.

Step 3

Heat the oil in a large skillet over medium heat and add the cumin seeds, cooking for 30 seconds until they sizzle.

Step 4

Add the onion and cook for 6-7 minutes until golden brown.

Step 5

Stir in the garlic and ginger and cook for 1 minute until fragrant.

Step 6

Add the tomatoes, turmeric, and salt, and cook for 5-6 minutes until the tomatoes break down.

Step 7

Stir in the mashed eggplant and cook for 5 minutes, stirring, until the mixture is well combined and slightly reduced.

Step 8

Remove from heat, stir in the cilantro, and serve hot with rice or flatbread.