Baingan Bharta is an Indian dish made with roasted eggplant. It is usually cooked with onions, tomatoes, garlic, ginger, and spices. The eggplant is roasted over an open flame until it is charred and soft. The roasted eggplant is then mashed and cooked with the other ingredients. The dish is usually served with roti or parantha. It is a popular vegetarian dish and can be made vegan by omitting the ghee or butter.
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1 teaspoon
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Preheat oven to 375 degrees F.
Prick the eggplants with a fork and place them on a baking sheet. Bake for 30 minutes, or until the eggplants are soft and cooked through.
Remove the eggplants from the oven and let cool. Once cool, peel off the skin and discard.
In a large skillet, heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Add the onions and garlic and sauté until the onions are soft and translucent.
Add the coriander powder, garam masala, turmeric powder, and red chili powder. Stir to combine.
Add the eggplant and mix everything together. Cook for 5 minutes, stirring occasionally.
Add the cilantro and salt to taste. Cook for another 5 minutes.
Serve the baingan bharta hot with chapati or rice. Enjoy!
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