Both Aswin and I have similar childhood stories. We weren't big on eggplants growing up . The only eggplant dish we liked was Baingan Bharta and it remains a favorite. We usually microwave the eggplant, but this time we decided to roast it in the oven. It was in the oven for 30 min at 300F, but wasn't done completely when we took it out. So it went back in the microwave and 3 min later, it was soft and pulpy. Once the eggplant is done, the rest is easy. Here is Aswin's recipe for Baingan Bharta.
1 medium Onion - chopped
1 medium tomato - chopped
1 cube ginger - thinly sliced
2 green chillis - slit
1 tspoon cumin seeds
3/4 tspoon coriander powder
1/4 tspoon turmeric powder
1/4 tspoon curry leaves powder
1/4 tspoon red chilli powder
1 tspoon oil
cilantro to garnish
salt to taste
Make slits in the eggplant, rub it with oil. You can then roast it in open fire, put it in the oven in aluminium foil or put it in the microwave till the eggplant skin is charred.
Remove the skin, and mash the insides. Set it aside.
Heat oil and temper it with cumin seeds, green chillis and ginger.
When it starts sizzling, add the onions. Saute till it starts turning brown.
Add the tomatoes. Close the lid for a couple of minutes, till the tomatoes turn soft.
Add the eggplant and the powder masalas. Saute it for a couple of minutes.
Add salt and let it cook on medium low for 10 minutes.
Garnish with chopped cilantro and serve with rotis and salad.