Spicy Roasted Indian Eggplant (Bhartha)
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.
To make ahead: Refrigerate for up to 2 days. Reheat before serving.
5 vegetable, 3 fat