Indian eggplant (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 modified it to be neater and safer in an American kitchen by cutting the eggplant in half, scoring it, and roasting it until charred. At the same time, I prepare a simple, spicy, tomato-based sauce to fold the smoky eggplant into. This makes a great entrée served with basmati rice, or you could serve it as 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!
  
  Indian eggplant
• 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
  1 t cumin seeds or ground cumin
  2 t garlic
  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
  1/8 t ground cardamom
  1/8 t cinnamon
  15 oz can diced tomatoes and chilis
  1/2 cup water or to taste
  pinch of sugar, to taste
  1 cup frozen peas
  chopped cilantro for garnish
• serve with rice (preferably basmati)
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  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). Taste for seasoning and add a pinch of sugar if the dish tastes off-balance or bitter. 
• Serves 3 main dish meals, or more if served as a side dish.