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Baigan Bharta (Mashed Roasted Eggplant)
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This roasted eggplant dish calls for hot peppers but you can choose to leave them out. If you use them, choose a medium hot pepper such as jalapenos and add more than 1 if you prefer.

Serves: 3-4

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North Indian Vegetarian Side Dish

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1 large eggplant, firm
2 tbsp. vegetable oil
1 medium onion, chopped
2 Plum tomatoes, diced
2 cloves garlic, crushed
2 tsp. garam masala
1 tbsp. lemon juice
1 hot pepper, seeded and chopped
Salt, to taste
1 tbsp. chopped cilantro, for garnish
1 tsp. cumin seeds
1 tbsp. turmeric


  1. Roast the eggplant for 45 minutes at 425F on a baking sheet. Cut in half and scoop out the pulp. The shell may be discarded.
  2. Mash the pulp well with a fork.
  3. Heat 2 tablespoon oil over medium in a large skillet and briefly (1 minute) fry the cumin seeds before adding the chopped onion, crushed garlic and turmeric. Fry for ten minutes.
  4. Add half the tomatoes, mashed eggplant, salt, garam masala and hot peppers. Cook over low heat for about 8 minutes then remove from heat to cool, about 5 minutes.
  5. Sprinkle with lemon juice.
  6. Serve hot, garnished with remaining tomatoes and cilantro.

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