Eggplant Curry
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Ingredients:
1 large Eggplant (should be big and fat)
2 medium size tomatoes, finely chopped with juice
1 medium size onion, finely chopped
3 cloves of garlic, minced
1 green chili, chopped
3 tablespoons oil
Pinch of asafoetida (hing)
1/2 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
1/4 teaspoon garam masala
salt and pinch of sugar – add to taste
1/2 tsp lemon juice
2 tablespoon chopped cilantro to garnish

Eggplant:  If you are using an oven, preheat the oven to 400 degrees F and bake the eggplant in it for about 25-30 minutes, turning the sides every fifteen minutes to ensure even grilling. use a cookie sheet or an oven-safe bowl so the eggplant juices do not drip and spoil your oven as it cooks. Let it cool for 10 mins, then peel off the skin and chop the eggplant in small pieces. Take a potato masher and mash the cooked eggplant and keep aside.

Heat the oil in a wide saucepan on medium high and add the cumin seeds and asafoetida. Now stir fry the garlic and onions until translucent and fragrant. Add the chopped green chili, the tomatoes, salt, and all the remaining spices, and saute until the oil starts separating from the pan.

Add the mashed eggplant and let it cook on medium heat, stirring occasionally until everything blends well together, about 10 minutes. Check for salt and lemon and season according to your taste. Right before serving, add some chopped cilantro, give a final stir and serve hot with Rotis or Rice.

http://www.funandfoodcafe.com/2012/01/baingan-bharta-eggplant-curry.html