Baingan Bharta

Instructions

1. Wash a large eggplant and pat it dry. Using a sharp knife, make 4-5 deep slits around the body. Stuff a peeled garlic clove into each slit. Rub the entire surface of the eggplant with a thin layer of oil.
   Expert Tip: Embedding the garlic inside the eggplant allows the cloves to steam and infuse the flesh with a mellow, roasted flavor while the skin chars.
2. Place the eggplant directly over a medium gas flame. Use tongs to rotate it every 3-4 minutes. Continue roasting for 15-20 minutes until the skin is charred black and the eggplant feels completely soft and deflated.
   Expert Tip: If you don't have a gas stove, you can roast it in an oven at 425°F (220°C) for 45 minutes, though you will lose some of that traditional open-flame smokiness.
3. Place the roasted eggplant in a bowl and cover it with a lid or plastic wrap for 5 minutes. The steam will loosen the charred skin. Carefully peel off the black skin, remove the stem, and mash the soft flesh (and roasted garlic) with a fork.
   Expert Tip: Do not rinse the peeled eggplant under water to remove the black bits; those tiny specks of char carry the smoky flavor you worked so hard to create.
4. Heat 2 tablespoons of oil in a pan. Add 1 teaspoon of cumin seeds and let them crackle. Add 2 finely chopped medium onions and sauté until they turn a deep golden brown.
5. Add 1 tablespoon of ginger-garlic paste and 2 chopped green chilies. Sauté for 2 minutes. Add 2 finely chopped tomatoes and cook until they soften and the oil begins to separate from the mixture.
6. Add 1/2 teaspoon turmeric, 1 teaspoon red chili powder, and 1 teaspoon coriander powder. Mix well. Fold in the mashed eggplant flesh and combine it thoroughly with the tomato-onion masala.
7. Cook uncovered for 5-7 minutes on medium heat, stirring frequently. The mash should thicken and the flavors should marry. Finish with a handful of fresh cilantro and a squeeze of lemon juice.