Baingan Bharta - Smoky Eggplant Curry

Ingredients

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  5 cloves, minced or 15g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Chili powder

  Spices

  ½ tsp or 1g

• Salt

  Table

  1 tsp or 6g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

Directions

1. Place eggplant directly on gas stovetop so skin blackens and flesh cooks. If you have an electric stove, bake the eggplant in a 375 degree F oven for approximately 30 minutes until soft. Set aside until cool.
2. Peel the skin off the eggplant and discard.
3. Mash the eggplant flesh until only small lumps remain.
4. In a pan, heat the oil and add the onion, garlic, and chili and sauté until onions are translucent.
5. Add chopped tomatoes and cook until pulpy and broken down.
6. Add salt and red chili powder.
7. Mix mashed eggplant into the pan with onion-tomato mixture and simmer for 5 minutes.
8. Garnish with cilantro and serve. Enjoy!