Ingredients

• 2 eggplant, whole
• 3 tablespoon ghee
• 1 yellow onion, diced
• 4 garlic, minced
• 1 tablespoon fresh ginger, minced
• 14.5 ounce diced tomatoes
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon red chili powder
• 1 cup red lentils
• 2.5 cup water
• 1 teaspoon ground cumin
• 3 garlic, minced
• 2 tablespoon ghee
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 2 tablespoon fresh cilantro, chopped
• 1 lime, cut into wedges

Steps

1. Preheat your oven to 400°F (200°C). Pierce each eggplant several times with a fork to prevent bursting during roasting.
2. Place eggplants directly on the oven rack (place a baking sheet below to catch drips) and roast for 25 to 30 minutes until the skin is blackened and the flesh is very soft.
3. While the eggplants roast, rinse the red lentils under cold water until the water runs clear, then set aside.
4. Dice the onion, mince the garlic and ginger, and measure out all spices and salt.
5. Remove roasted eggplants from the oven and let cool for 5 minutes until they can be handled safely.
6. Cut each cooled eggplant in half lengthwise and scoop out the soft flesh with a spoon or fork, roughly mashing it into chunky pieces (discard the skin). Set the eggplant flesh aside.
7. Heat 3 tablespoons of ghee in a large skillet over medium heat. Add the diced onion and sauté for 5 to 7 minutes, stirring occasionally, until soft and translucent.
8. Add the minced garlic and ginger to the skillet and cook for 1 to 2 minutes, stirring frequently, until fragrant.
9. Stir in the cumin seeds, ground coriander, turmeric, and red chili powder. Toast the spices for about 1 minute, stirring constantly to release their aromas.
10. Add the canned diced tomatoes (with their juices) to the skillet and bring to a simmer.
11. Add the mashed roasted eggplant flesh to the skillet and stir well to combine. Reduce heat to medium-low and simmer for 8 to 10 minutes, stirring occasionally, until the eggplant curry is thick and the flavors have melded.
12. While the eggplant curry simmers, heat 2 tablespoons of ghee in a medium saucepan over medium heat. Add the 3 minced garlic cloves and sauté for about 1 minute until fragrant.
13. Add the cumin seeds to the garlic and ghee and toast for about 30 seconds, stirring constantly.
14. Add the rinsed red lentils and 2.5 cups of water or vegetable broth to the saucepan. Bring to a boil.
15. Once boiling, reduce heat to medium-low and simmer for 15 to 18 minutes, stirring occasionally and skimming any foam that rises to the surface, until the lentils break down and the dal becomes creamy and thick.
16. Stir the ground cumin into the dal and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Taste and adjust seasonings as needed.
17. Taste the eggplant curry and adjust salt and spices to your preference.
18. To serve, divide the dal between four bowls or plates, then top each serving with a generous portion of the baingan bharta (eggplant curry).
19. Garnish each plate with fresh cilantro and serve with lime wedges on the side for squeezing over the top.