Baingan Bharta (Spicy Roasted Eggplant)

Baingan Bharta is an extremely popular Indian dish that is flavorful and fragrant. The main ingredient is eggplant (baingan) roasted then cooked with an array of spices. Usually, the eggplant is roasted over an open flame (gas stove owners rejoice!) but I have adapted it to the electric stovetop in my new abode.

Baingan Bharta (Spicy Roasted Eggplant)

Serves 2

You will need:
1 whole Eggplant (about 1/2 lb)
1 large roma tomato
1/2 cup finely chopped red onion
1 serrano pepper, finely chopped
1/4 inch piece of ginger
3 tablespoons veg oil
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
1 teaspoon salt, or to taste
2 tablespoons tomato paste
2 tablespoon chopped parsley or cilantro to garnish

Preheat oven to 400 F, and bake the eggplant whole on a cookie sheet for about 45 minutes, rotating it every fifteen minutes so it bakes evenly on all sides. Let it cool, then peel off the skin and dice the eggplant into 1" cubes. Set aside.
Heat the oil in a skillet on medium high and cook the onions until translucent, about three minutes. Add the cumin seeds and let them sputter. Add the chopped serrano pepper, ginger, and cook for about two minutes, just until the peppers have softened through. Then add the coriander powder, turmeric, red chili powder, and salt and let it cook for about a minute. Add the tomatoes, and tomato paste and mix well, let it cook for about two minutes. Then add the eggplant let it cook on medium heat for about seven or eight minutes. Keep stirring and mashing down the while it cooks. Garnish with chopped cilantro or parsley. Serve with any kind of carb like rice or naan. Enjoy!