Indian eggplant curry (baingan bharta)

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  Here's another new recipe from my efforts to eat more veggies in January. Baingan bharta, or Indian eggplant curry, is one of my favorite plant-based Indian dishes. It is traditionally made by charring eggplant directly over an open flame until it is pulpy. I've created two alternate versions that are easier to make in an American kitchen. The first version involves roasting the eggplant in the oven until charred. The second version is an Instant Pot version that only uses one pot and doesn't require turning on the oven! 
• Either way, this recipe makes a great entrée served with basmati rice, or a side dish in a spread of other Indian dishes, like vegetarian "chicken" tikka masala or Instant Pot coconut dal. Leftovers are even better the second day!
  
  Roasted Indian eggplant curry
• For the eggplants:
  2 large eggplants, about 2 pounds
  2 T canola oil
  1 t salt
  
  For the sauce:
  1 T butter
  1 medium onion, diced
  2 t cumin seeds or ground cumin
  3 cloves garlic, minced
  1 t ginger
  1 t ground coriander
  1 t smoked paprika
  1/2 t black pepper
  1/2 t ground turmeric
  1/2 t salt
  1/2 t cayenne pepper
  1/4 t ground cardamom
  1/4 t cinnamon
  15 oz can crushed tomatoes
  1/2 cup water or to taste
  1 cup frozen peas (optional)
  pinch of sugar, to taste (optional)
  2 t lemon juice (optional)
  chopped cilantro for garnish
  serve with rice (preferably basmati)
• Preheat oven to 500. Cut each eggplant in half lengthwise. Score flesh with the tip of a knife in a cross-hatch pattern at 1-inch intervals. Transfer to a foil-lined rimmed baking sheet, cut side up, and use your hand to rub the exposed part with 2 T canola oil and 1 t salt. Roast until completely tender and well charred, about 25-30 minutes. 
• While the eggplant is cooking, prepare the sauce. In a saucepan, melt butter and sauté onion and cumin seeds on medium-high until beginning to turn golden. Add garlic, ginger, and remaining seasonings. Sauté for another minute and add tomatoes. Simmer on low, covered, while eggplant bakes. 
• When eggplant is baked and cool enough to handle, scrape pulpy flesh into sauce, stir together, and simmer, covered, for 10 minutes, adding water if mixture gets too dry. The mixture should be the texture of a thick stew. Stir in green peas (they will thaw immediately) and lemon juice if using. Taste for seasoning and add a pinch of sugar if the dish tastes off-balance or bitter. Garnish with cilantro.
• Serves 3 main dish meals, or more if served as a side dish.

• Instant Pot Indian eggplant curry
• 2 large eggplants, about 2 pounds, skin on, 1-inch dice
  3 T butter
  1 medium onion, diced
  2 t cumin seeds or ground cumin
  3 cloves garlic, minced
  1 t ginger
  1 t ground coriander
  1 t smoked paprika
  1/2 t black pepper
  1/2 t ground turmeric
  1 1/2 t salt
  1/2 t cayenne pepper
  1/4 t ground cardamom
  1/4 t cinnamon
  15 oz can crushed tomatoes
  2/3 cup water
  1 cup frozen peas (optional)
  pinch of sugar, to taste (optional)
  2 t lemon juice (optional)
  chopped cilantro for garnish
  serve with rice (preferably basmati)
• Set Instant Pot to sauté. Melt butter and sauté eggplant pieces until browned. Remove eggplant and set aside. Sauté onion until golden. Add garlic, ginger, and remaining seasonings. Sauté for another minute and add tomatoes. 
• Seal Instant Pot and set to 10 minutes. Quick release when finished. Stir in green peas (they will thaw immediately) and lemon juice if using. Taste for seasoning and add a pinch of sugar if the dish tastes off-balance or bitter. Garnish with cilantro.
• Serves 3 main dish meals, or more if served as a side dish.