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Spicy Roasted Indian Eggplant (Bhartha)
1 h 15 m
“This spicy eggplant dish, popular in India and Pakistan, can be eaten hot or at room temperature. Serve with brown basmati rice and naan. Save leftovers if you can; the dish tastes better on day two when all the flavors have had a chance to meld.”
2 large eggplants (about 3 pounds total)
¼ cup avocado oil
1 large onion, chopped
3 large cloves garlic, minced
1 tablespoon minced fresh ginger
1 jalapeño pepper, finely chopped
1½ teaspoons ground cumin
¾ teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground turmeric
¼- ½ teaspoon crushed red pepper
2 medium tomatoes, chopped
⅓ cup chopped fresh cilantro
1 tablespoon lemon juice
½ teaspoon garam masala
1Preheat oven to 400°F. Line a large rimmed baking sheet with foil.
2Prick eggplants all over with a fork. Place on the prepared pan and roast, turning once or twice, until soft, 55 to 65 minutes. Cut open and let cool. Scrape the flesh onto a cutting board and chop. Discard the skin.
3Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and starting to brown, 5 to 8 minutes. Add garlic, ginger and jalapeño; cook until starting to soften, about 2 minutes. Stir in cumin, salt, coriander, turmeric and crushed red pepper; then add tomatoes. Cook, stirring, until the tomatoes start to break down, 4 to 5 minutes. Add the chopped eggplant, cilantro, lemon juice and garam masala. Cook, stirring, until heated through, about 3 minutes more.
To make ahead: Refrigerate for up to 2 days. Reheat before serving.