Indian Spicy Eggplant

 Here's a recipe for an Indian spicy eggplant dish called Baingan Bharta:

Ingredients: - 1 large eggplant - 2 tablespoons oil - 1 teaspoon cumin seeds - 1 onion, finely chopped - 2 tomatoes, finely chopped - 2 green chilies, slit lengthwise - 1 tablespoon ginger-garlic paste - 1 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust to your spice preference) - 1 teaspoon coriander powder - 1/2 teaspoon garam masala - Salt to taste - Fresh cilantro leaves for garnish Instructions: 1. Preheat your oven to 400°F (200°C). Place the whole eggplant on a baking sheet and roast it for 30-40 minutes or until it is tender and the skin is charred. Alternatively, you can roast it directly on a gas flame if you have a gas stove. Let it cool. 2. Once the eggplant is cool enough to handle, remove the charred skin and mash the roasted eggplant flesh with a fork. Set it aside. 3. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. 4. Add chopped onions and sauté until they become translucent. 5. Add ginger-garlic paste and green chilies. Cook for a minute until the raw smell disappears. 6. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook until the tomatoes are soft and mushy. 7. Add the mashed eggplant to the pan and mix well with the spices. Cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld together. 8. Sprinkle garam masala and mix well. Cook for an additional 2-3 minutes. 9. Remove from heat and garnish with fresh cilantro leaves. Your delicious Baingan Bharta is ready to be served! It pairs well with Indian bread such as roti, naan, or rice. Enjoy!