Baigan Bhurta

• 1 Packet MM Baigan Bhurta spice mix
• 1 large eggplant ~1.5 lb. (~680 g)
• 1 large onion (8oz / 227 g), diced
• 1 large tomato (8oz / 227 g), diced
• 6 tbsp (89 mL) olive oil
• 1 tbsp (15 mL) fresh crushed ginger(or ginger paste)
• 1 tbsp (15 mL)  fresh minced garlic (3 big cloves or garlic paste)
• 1/2 cup (118 mL) chopped mild green/sweet chilies (4oz)
• 1/2 cup (118 mL) chopped cilantro
• 1 tsp. (5mL) salt

1. Start by chopping the cilantro and mild green chilies. Then crush the ginger and garlic, dice the onion and tomatoes, and cut the eggplant into ½-inch (12.7 mm) cubes. Put each ingredient in a separate bowl and set aside.
2. Soak eggplant cubes in water with 1 tsp (5 mL) of salt to extract out any bitterness. Wash and drain after 10 minutes.
3. On high heat, in a medium-large pan, sauté onions in 6 tbsp (89 mL) of olive oil until onions are caramelized for 2-3 minutes. 
4. Add garlic and ginger into the pan and sauté with onions for 30 seconds on high heat.
5. Next, add chopped green chilies into the pan and sauté for 1 minute on high heat. Stir continuously to prevent burning.
6. Add Mama’s Masalas Baigan Bhurta seasoning mix to the pan and stir continuously for 30 seconds on high heat.
7. Add diced tomatoes and sauté for 1 minute on high heat.
8. Add eggplant cubes. Mix well, cover, and cook on medium-low heat for 18-20 minutes. Keep the lid on for at least 18 minutes.
9. Lastly, add half of the chopped cilantro into the pan and sauté on high heat until the mixture reaches a thick sauce consistency (1-2 minutes), and all the water is evaporated. Turn off the heat, and add the remaining cilantro. Mix well. Enjoy!

Optional: Garnish with tomatoes, crispy fried onions or fresh sliced green pepper.

Serve with naan, paratha, tortilla, pita, rice or pasta. Use it as a dip, or spread it on a bun/toast to make a vegan sandwich.