Baingan Bharta

Ingredients

• 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
• 1 ½ teaspoons ground cumin
• ¾ teaspoon salt
• ½ teaspoon ground coriander
• ½ teaspoon ground turmeric
• 1/4-1/2 teaspoon crushed red pepper
• 2 medium tomatoes, chopped
• ⅓ cup chopped fresh cilantro
• 1 tablespoon lemon juice
• ½ teaspoon garam masala

Directions

1. Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil.
2. Prick 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.
3. Meanwhile, 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.