As you probably noticed, I've been on quite a run with making Indian food in my own kitchen. Here is my first attempt at the mashed eggplant dish known as Baingan Bharta - just delicious! Sorry that there is no "after" picture - I can't even imagine a way to take an attractive picture of a mashed eggplant.
1 large eggplant
2 medium tomatoes
1/2 c red bell pepper, chopped
1/4" piece ginger
3 T oil
pinch asafetida, opt
1 tsp cumin
1 tsp coriander
1/2 tsp turmeric
1/2 tsp chili powder
1 tsp salt
1/4 tsp garam masala
2 T cilantro, chopped
Roast the while eggplant in a 400 degree oven for 45 minutes, rotating every 15 minutes.
Remove from oven, let cool, and then peel and chop.
Blend the tomatoes, ginger and jalapeno in a food processor.
Heat the oil in a saucepan. Stir fry the bell pepper for about one minute. Remove the bell pepper and set aside.
In the same pan, re-heat oil and add cumin seed and asafetida. After the cumin seeds crack, add the tomato puree along with coriander, turmeric, chili powder and salt. Let cook for a few minutes, until the tomato mixture separates from the oil.
Add eggplant and let it cook on medium, stirring and mashing the eggplant as it cooks. Cook for 8-10 minutes. Add bell pepper, cilantro, and garam masala. Mix gently, reheat, and serve.