Roasted Eggplant (Baingan Bharta)

A fantastic side dish with the earthy flavors of roasted eggplant and garlic. 

Ingredients:

• Eggplant - 1 large - cut both ends and slice vertically in the center
• Garlic - 6-8 cloves
• Green Onions (Scallions) - 10-12 stalks - medium chopped
• Peanuts (dry roasted) - 1/2 cup
• Olive oil - 2 1/2 teaspoons 
• Mustard seeds - 1 teaspoon
• Asafoetida - 1/4 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 3/4th teaspoon / to taste
• Salt - to taste
• Cilantro - 1/4th cup - finely chopped

1. Wash the eggplant and slice both ends. Slice the eggplant vertically in the center. Make few incisions with the sharp tip of a knife on the outer side (skin) of the eggplant.
2. Grease a baking dish with 1 teaspoon oil.
3. Place whole garlic cloves in the baking dish.
4. Place the sliced eggplant on top of the garlic cloves with the skin side facing up. Rub the skin with 1/2 teaspoon oil.
5. Roast the eggplant in a pre-heated oven at 400 degrees F. for approximately 45 minutes. Test with a knife to see if the eggplant is cooked soft. Remove the baking dish from the oven & let the eggplant cool.
6. Once the eggplant is cool enough to handle, using a spoon scoop out the soft cooked eggplant and the roasted garlic cloves from the skin. Discard the skin.
7. Mash the soft eggplant and garlic well with a spoon or a fork. It should resemble like a paste with little texture to it.
8. Heat 1 teaspoon oil in a pan. Add the mustard seeds and allow them to pop. Add the asafoetida and turmeric powder. Stir for 30 seconds.
9. Add the chopped green onions (scallions). Stir for 3 minutes.
10. Add the peanuts. Stir for 2 minutes.
11. Add the red chili powder and stir.
12. Add the mashed roasted eggplant and garlic paste.
13. Add salt to taste and stir well. Let the mixture heat well for about 4-5 minutes.
14. Turn off the heat. Garnish with chopped cilantro. Serve hot with roti.

Time saving tip: You can roast 3 - 4 eggplants at a time. Scoop out the roasted eggplants and garlic cloves, mash well, divide them into individual portions and store in separate ziplock freezer bags. The individual portions can be frozen for up to 2 months.  The frozen mashed eggplants can be thawed overnight in the refrigerator or on the kitchen counter for a few hours.