bengan bharta

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category: [indian]

 2 lg eggplants                         1/2 tsp turmeric
 2 garlic cloves, halved                1/2 tsp ground coriander
 1 lg fresh green chile, seeded         1/2 tsp chili powder
 1 2" pc ginger, chopped                  2 Tbsp chopped cilantro
 4 Tbsp veg oil                           1 Tbsp lime juice
 4 cardamom pods                          1 tsp garam masala
 2 cloves                                1+ lg can chopped tomatoes
 1 c finely chopped onion

1. Broil eggplants 6" from heat, turning often, 25 min until tender & well charred. Let stand in paper bag 10 minutes. Peel & mash. Drain liquid.

2. Blend garlic, chile, ginger.

3. Heat oil. Cook cardamom & cloves 1 min on high. Reduce heat & cook onion until golden brown. Stir in garlic mixture, turmeric, coriander, chili powder, and cook 2 min.

4. Add eggplant & 1 Tbsp cilantro on low heat. Cook 10 min. Add tomatoes. Cook 5 min. Stir in lime juice. Sprinkle w/ garam masala & remaining cilantro.