Roasted eggplant (Baingan Bharta)

Instructions

Roasted goodness of eggplant and garlic together!

Directions:

1. In a large aluminum foil wrap up the eggplant and garlic cloves and roast on an open fire(medium flame) for 8-10 mins or until you see the juices flowing from the foil.
2. Peel off most of the burnt parts of the eggplant shell. Chop it or mash it up in a bowl with the roasted garlic and their juices, set aside.
3. In a frying pan heat up the oil and add in the cumin seeds, as they splatter up to add the green chilies, onions and saute' for 3 mins or until onions are translucent.
4. Add in the chopped tomatoes and stir for 3-5 mins
5. Lastly, add in the roasted eggplant and garlic saute together for a few minutes.
6. Add in chopped cilantro and salt and cover to cook for about 7-9 mins on medium flame.
7. Once the water is evaporated and soften then it's ready. Serve it up with some toasted pita, naan, chapatis or rye bread even tortilla chips.
8. Enjoy!