Baingan Bharta (Punjabi Spicy Roasted Eggplant)

This is going to be one of my new Meatless Monday staples. It is sooo good. It's comfort food with spice and seasoning. This is so incredibly simple to make and tastes like the most amazing Indian restaurant food. All that's missing is the naan. I did use ghee instead of olive oil, but other than that I stuck to the recipe.

This gives restaurant quality results! I made it exactly as written, except for adding 2 c cherry tomatoes instead of two chopped regular tomatoes, because that's what my local farm had available. (I mashed the cherry tomatoes down with a pastry cutter after I put them in the pot to release the juice.) I wouldn't cut any corners on this recipe (avocado oil and garam masala are both a must!) Delicious!

This is delicious! I'm not sure why there aren't more reviews! Made it as is except the cilantro because I didn't have it but yum!!

It is absolutely amazingly delicious meal. I love Indian cuisine and this dish is Superb. I don't measure spices and always add a little more than what recipe calls for. I added 4-5 cloves of garlic, half yellow and half red onion, 1and 1/2 tbs of fresh ginger. At the end replaced lemon with lime juice. After adding the lime juce, garam masala and cilantro, I turned off the heat (no addittional cooking) and let the flavours blend all together on its on.