Baingan Bharta (curried Eggplant (aubergine))

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 large eggplant
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seed
• 1 medium onion, thinly sliced
• 1/2 tablespoon ginger paste
• 1/2 tablespoon garlic paste
• 1 1/2 teaspoons curry powder
• 1 tomato, diced
• 1/2 cup plain nonfat yogurt
• 1 fresh jalapeno pepper, finely chopped
• 1 teaspoon salt

Recipe

• 1 preheat oven to 450°f.
• 2 place eggplant on a medium baking sheet and bake for 20 to 30 minutes until tender.
• 3 remove from heat; cool, peel, and chop.
• 4 heat oil in a medium saucepan over medium heat.
• 5 mix in the cumin seeds and onion.
• 6 cook and stir until onion is tender.
• 7 mix in ginger and garlic pastes, curry powder, and tomato into the saucepan and cook for 1 minute.
• 8 stir in the yogurt.
• 9 mix in eggplant and jalapenjo, and season with salt.
• 10 cover and cook 10 minutes on high heat.
• 11 remove the cover, reduce heat to low, and cook for about 5 more minutes.
• 12 garnish with 1/4 bunch of chopped cilantro if desired and serve.