Baingan Bharta

from The New York Times
via Sue Gilbert

serves 4

2 pounds eggplant

2 tablespoons lime juice

3 tablespoons vegetable oil

1 medium onion, peeled and chopped

3 cloves garlic, chopped or crushed

1 fresh green chile, such as jalapeño, thinly sliced

1 pound tomatoes, chopped

½ teaspoon turmeric

1 teaspoon salt

½ cup chopped cilantro, thin stems included

2 tablespoons garam masala

Prick the eggplant. Grill over or next to high heat, turning as necessary until skin is blackened and eggplant collapses. Or, broil or roast on heated pan at the highest heat possible in oven. It will take about 20 minutes.

When eggplant is cool enough to handle, peel and trim away stem. Chop or mash in a bowl with lime juice.

Heat oil in a skillet over medium high heat; add the onion. Cook until onion is golden brown, about 10 minutes. Add garlic and chiles and cook another minute. Add tomato, turmeric and salt. Cook until tomato is soft, about 5 minutes.

Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in cilantro and garam masala and turn off the heat.

Serve hot with pita or over rice.

Absolutely delicious – a definite crowd pleaser for those who like some heat!