Eggplant Baingan Bharta

Roast the Eggplant: Preheat your oven to 400°F (200°C). Prick the eggplant with a fork in a few places to avoid it bursting during roasting. Place the eggplant on a baking sheet lined with parchment paper and roast it for about 30-40 minutes, turning halfway through, until the skin is wrinkled and the flesh is soft. Once done, let it cool slightly, then peel off the skin and mash the flesh with a fork or potato masher.

Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes. Add the garlic, ginger (if using), and spices (cumin, coriander, turmeric, paprika, and black pepper) and sauté for another 1-2 minutes until fragrant.

Add Tomatoes: Add the chopped tomato to the pan and cook for 5-7 minutes until it softens and begins to break down into a sauce-like consistency. If the mixture becomes too dry, add a bit of water or vegetable broth to keep it moist.

Combine the Eggplant: Once the tomato mixture has softened, stir in the roasted and mashed eggplant. Mix well to combine and cook for another 5-10 minutes, letting the flavors meld together. Add a bit more water or broth if needed to adjust the texture.

Season and Garnish: Stir in the lemon juice for a touch of acidity, and adjust salt to taste. Garnish with fresh chopped cilantro.

Serve: Serve the Baingan Bharta with a side of whole grains (like quinoa or brown rice) or enjoy it on its own as a flavorful side dish.