Baingan Bharta (Smoky Eggplant Curry)

Ingredients

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  4 cloves, minced or 12g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Chili powder

  Spices

  ½ tsp or 1g

• Salt

  Table

  1 tsp or 6g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

Directions

1. For a gas burner: Pierce the eggplant several times with a fork, set it directly over the flame, and roast, turning occasionally, until the skin is charred and the flesh is completely soft, 10- 15 minutes. For an electric stove: Heat the oven to 375°F, pierce the eggplant, place on a foil-lined sheet, and bake until very tender, 30-40 minutes, turning once.
2. Let the eggplant cool until easy to handle, then peel off and discard the charred skin. Mash the roasted flesh with a fork until mostly smooth with a few small pieces for texture.
3. Heat the oil in a skillet over medium heat. Add the onion, garlic, and chilis, and sauté until the onions are translucent and softened, 4-6 minutes.
4. Stir in the tomatoes and cook, stirring occasionally, until they break down into a thick, pulpy sauce, 6–8 minutes. Season with salt and chili powder, stirring to bloom the spices for 30 seconds.
5. Fold in the mashed eggplant and simmer gently, stirring, until well combined and heated through, about 5 minutes. Adjust salt to taste.
6. Garnish with cilantro and serve hot.