Smoky Eggplant Mash (Baingan Bharta)

1Preheat the oven to 400°F (200°C).

2Pierce the eggplants (2 large) with a fork and roast them in the oven for 30-40 minutes until the skin is charred and the flesh is soft.

3Let the eggplants (2 large) cool, then peel off the charred skin and mash the flesh in a bowl.

4Heat ghee (2 tablespoons) in a pan and add cumin seeds (1 teaspoon). Once they splutter, add finely chopped onions, garlic (3 cloves), and green chili (1). Saute until onions are translucent.

5Add chopped tomatoes (2) and cook until they are soft and mushy.

6Stir in turmeric, coriander, garam masala (1 teaspoon), and red chili powder (½ teaspoon). Cook for a minute until fragrant.

7Add the mashed eggplant to the pan and mix well with the spices.

8Cook for 5-10 minutes on low heat, stirring occasionally.

9Sprinkle lemon juice (1 tablespoon) and garnish with fresh cilantro leaves before serving.

10Serve hot with naan or rice.

11Enjoy the smoky and flavorful Baingan Bharta!