gluten-free Joc Soups and Stews Indian Baingan Bharta

Ingredients:

2 large eggplants
2 tablespoons oil
1 large onion, finely chopped
2 tomatoes, finely chopped
2 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper to taste
Chopped fresh cilantro for garnish (optional)

Instructions:

Preheat the oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet. Roast for 30-40 minutes or until the eggplants are soft and the skin is charred. Let them cool, then peel off the skin and chop the pulp. Set aside.

Heat oil in a pan over medium heat. Add the chopped onion and sauté until it turns golden brown.

Stir in the minced garlic and grated ginger. Cook for another minute.

Add the chopped tomatoes, ground cumin, and ground coriander. Cook until the tomatoes are soft and mushy.

Add the chopped eggplant pulp and mix well. Cook for 5-10 minutes, allowing the flavors to blend.

Season with salt and pepper to taste.

Garnish the Baingan Bharta with chopped fresh cilantro if desired. Serve hot with rice or Indian bread. Enjoy the rich flavors of this gluten-free Indian Baingan Bharta!