Baingan Bharta (Curried Eggplant (Aubergine))

An easy, tasty Indian dish that goes great with naan or rice. The more finely you chop the pepper, the hotter it will be. [[Thanks to Charishma Ramchandani for the correction about the curry powder!]]

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  large eggplant
• 2  tablespoons  vegetable oil
• 1  teaspoon cumin seed
• 1  medium onion, thinly sliced
• 1⁄2 tablespoon ginger paste
• 1⁄2 tablespoon garlic paste
• 1 1⁄2 teaspoons curry powder
• 1  tomatoes, diced
• 1⁄2 cup plain nonfat yogurt
• 1  fresh jalapeno pepper, finely chopped
• 1  teaspoon salt

Directions

1. Preheat oven to 450°F.
2. Place eggplant on a medium baking sheet and bake for 20 to 30 minutes until tender.
3. Remove from heat; cool, peel, and chop.
4. Heat oil in a medium saucepan over medium heat.
5. Mix in the cumin seeds and onion.
6. Cook and stir until onion is tender.
7. Mix in ginger and garlic pastes, curry powder, and tomato into the saucepan and cook for 1 minute.
8. Stir in the yogurt.
9. Mix in eggplant and jalapenjo, and season with salt.
10. Cover and cook 10 minutes on high heat.
11. Remove the cover, reduce heat to low, and cook for about 5 more minutes.
12. Garnish with 1/4 bunch of chopped cilantro if desired and serve.