EGGPLANT CURRY (BAINGAN BHARTA)

INGREDIENTS

1 large eggplant (or 2 medium)

2 tbsp vegetable oil

1 tsp cumin seeds

1 medium onion, thinly sliced

1/2 tbsp ginger paste

1/2 tbsp garlic paste

1 tbsp curry powder

1 tomato, diced

1/2 cup plain yogurt

1 fresh jalapeno chile pepper

1 tsp salt

1/4 bunch cilantro, finely chopped

DIRECTIONS

1.  Preheat oven to 450 degrees F. 

2.  Place eggplant on a medium baking sheet.  Bake 20 to 30 minutes in the preheated oven, until tender.  Remove from heat, cool, peel, and chop.

3.  Heat oil in a medium saucepan over medium heat.  Mix in cumin seeds and onion.  Cook and stir until onion is tender.

4.  Mix ginger & garlic pastes, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt.  Mix in eggplant and jalapeno pepper, and season with salt.  Cover, and cook 10 minutes over high heat.  Remove cover, reduce heat to low, and continue cooking aobut 5 minutes.  Garnish with cilantro to serve.

Serve over hot, cooked rice or naan.

Recipe from allrecipes.com