Preheat oven to 425F. Slice the eggplant in half lengthwise and sprinkle with salt on the flesh. Place 4 drops of olive oil on the pan and rub the flesh in the oil. Place flesh side down on a baking sheet and roast for 25-30 minutes until the flesh is tender and the outside is a nice dark charred color.
Meanwhile, heat ghee and cumin seeds in a cast iron pan on medium-high heat. Cook for 1-2 minutes until toasted.
Add the onion, ginger and garlic and saute for another 8-10 minutes, until the onions are tender and translucent.
Add in the tomato, coriander, turmeric, masala and salt and cook another turn the heat to a medium low and allow it to cook about 5 to 10 minutes stirring often.
Once the eggplant is done, peel off and discard the charred skin, scoop the flesh into a bowl, roughly mash it, and add it to the stove top mixture. Cook for another 3-5 minutes, just until heated.
Sprinkle with half of the fresh cilantro, then throw it in your food processor and pulse. I like it a bit chunky still, so I didn’t pulse it too much.
Serve over rice with a sprinkle of fresh cilantro and a gluten-free naan.
note: to make vegan, replace ghee with coconut oil or grape seed oil.
note: ghee is made from dairy, but all lactose and casein is removed in the clarification process. Use your own personal judgement when opting for a dairy-free diet. If you’ve chosen to omit, use vegan suggestion above.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2012/04/simple-healthy-roasted-eggplant-curry-baingan-bharta/