Baingan Bharta (Eggplant Curry)

ONE

1 large eggplant, cut in two longwise

TWO

1 tsp olive oil

1 onion, sliced

4 cloves garlic, minced or pressed

1 habanero or hot pepper, minced

1 tsp cumin seeds

THREE

1 ripe tomato, diced

1 tbsp garam masala (or curry powder)

1/2 cup plain non-fat yogurt

1 tbsp minced fresh ginger (or ginger paste)

1 tsp lemon juice

cilantro, to garnish

Preheat the oven to 450F and bake the eggplant, sliced face down, on a baking sheet for 20-30 minutes. Spoon the eggplant out discarding the skin. While the eggplant cooks, sauté the ingredients in TWO until the onion is translucent. Add the ingredients in THREE and the eggplant, and season with salt. Simmer for 10-15 minutes. Add the lemon juice. Serve over jasmine rice and garnish with cilantro.

Original from allrecipes.com