2-3 Eggplants (or equivalent in baby thai eggplants)
5 cloves garlic
1/4 tsp cumin seeds
2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp salt
1 tsp hot pepper flakes
1/2 tsp very hot chili powder
2 tsp ginger paste
1 tsp garam marsala
3 tbsp butter
3 tbsp extra virgin olive oil
Soak diced eggplant in very salty water for 10 minutes. Rinse so that some of the salt comes off.
Heat 1 tbsp of EVOO, add cumin and sizzle, then add chopped onion and minced garlic and brown.
Add diced tomato, pepper flakes, chili powder, turmeric, coriander, ginger, and salt.
Separately, blacken the eggplant in batches with butter and remaining EVOO.
Then cook together until all the ingredients are soft (~10 minutes).
Stir in the garam marsala right before serving.
Baingan Bhartha [3/19/2011]