Spiced Eggplant

Baingan Bharta is a beloved Indian dish and involves roasting eggplants until their skin is charred and the flesh is tender. After cooling, peel and finely chop the eggplants, then sauté them with a blend of onions, tomatoes, garlic, ginger, and a medley of aromatic Droosh spices. Garnish with fresh coriander for a delightful, smoky flavor profile that pairs perfectly with warm naan or rice. This is an amazing side dish, dip, goes great in salads or grain bowls and is delicious on it's own. 

SERVINGS: 4-6 | PREP TIME: 10 MIN | COOK TIME: 15MIN

INGREDIENTS:

• 1 medium sized eggplant
• 1/2 tsp cumin seeds
• 1tsp Droosh Everyday spice
• 1 roma tomoato diced
• 1 small white onion chopped
• 1tsp serrano chili pepper minced
• 1tsp ginger minced
• S&P to taste
• Juice of 1/2 a lemon
• 1/2 cup cilantro chopped
• 1 tbsp oil or ghee
• Rice, roti, naan for serving 

DIRECTIONS:

• Cut 2 slits in the eggplant and place in a ziploc bag and microwave for 5 minutes or you can roast directly over a flame on the stove to roast the eggplant
• Let cool and then remove the seeds with a spoon and peel the skin off; chop finely and set aside 
• Heat oil or ghee in a deep pan or wok and add 1/2 a teaspoon of cumin seeds and sauté for 2 minutes
• Add the white onion tomato and 1tsp salt and let cook for 5 minutes, stirring occasionally on medium-low heat
• Once the onion and tomatoes are soft add in the diced green chili and ginger and stir
• Add 1 teaspoon Droosh Everyday spice and stir
• Add the eggplant to pan, mash with wooden spoon and combine
• Add 1/4-1/2 teaspoon more of Everyday spice mix if you like it more spicy, the juice of half a lemon, stir and cook for 5 minutes 
• Taste test and add more salt, lemon or Everyday spice as needed 
• Garnish with cilantro and enjoy with naan, roti, rice, alone or in your favorite salad, sandwich or grain bowl or dip crackers and pita bread in it