Bengan Bharta Indian Eggplant

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 eggplants
• 1 small onion
• 1 1/2 teaspoons garlic
• 1 tablespoon ketchup
• 1/2 cup chopped tomato
• 1 sprig green onion, finely chopped
• 1 teaspoon cumin or 1 teaspoon mustard seeds
• 1/2 teaspoon fresh coriander
• mixed spice
• 1/4 teaspoon asafetida powder
• 1/2 teaspoon turmeric powder
• 1 -1 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1 1/2 teaspoons vegetable oil

Recipe

• 1 first, roast the eggplant. put the oven at 450 degrees. pierce the eggplants with a fork about ten times each. cover lightly in oil and a pinch of salt. roast for 30 min to an hour- however long it takes for the skin to wrinkle but not burn, and make crackling sounds as it bakes.
• 2 allow eggplant to cool enough to handle. remove the outer skin and either mash completely, or use one of those dicer machines and dice fine.
• 3 in a large sauce pan, heat the vegetable oil, put in the cumin/mustard seeds and asefoitida, or if using my weird mix mentioned in the description, do not add the spice yet.
• 4 either way, add the onion'/garlic and saute until golden. if using my spice mix, add to diced tomatoes and ketchup and mix in a cup.
• 5 add tomato spice mix and cook 2 min on medium-low.
• 6 add chopped/mashed eggplant and a teaspoon of water if needed (you want a thick sauce). add green onions and 1/2 the cilantro.
• 7 cook on medium low for 10 min, stir occasionally.
• 8 taste, and if needed, cook on low an additional 5 - 10 minutes, stirring and adding water if needed.
• 9 add remaining cilantro and if desired, about 1/8 tsp lemon juice to brighten the flavor.
• 10 serve over basmati rice or with naan bread.