Baingan ka Bharta

Heat the oven to 425ºF.

Use a fork to poke holes all over the eggplants, then rub them with avocado oil. Put them on a parchment- or foil-lined baking sheet and roast them in the oven until tender, 30 to 40 minutes. Remove from the oven and allow to cool, then peel the skin. (Save the skin for another use or eat as is. It can be slightly bitter but still yummy.) In a bowl, mash the flesh with a fork and set aside.

Heat 1½ Tbsp avocado oil in a skillet over medium heat and warm the cumin and mustard seeds until they sizzle and just begin to pop, about a minute. Add the chopped onion and sauté until translucent, 3 to 5 minutes. Then add the minced garlic, minced ginger, and finely chopped green chile (if using) and sauté for a minute.

Add the finely chopped green bell pepper with a large pinch of salt and sauté for a couple of minutes. Add the turmeric, ground cumin, and ground coriander. Sauté for a minute until the spices are fragrant.

Add the chopped tomatoes and cook until their color deepens and the oil separates a little from the liquid, 5 to 10 minutes. Then add the mashed eggplant, salt and pepper to taste, and cook over low heat until some liquid evaporates and the eggplant breaks down a bit to become smoother and not so choppy, 5 to 10 minutes.

Add 1/2 Tbsp sugar and mix well; taste and adjust seasoning. Drizzle with a little lime juice and finish with fresh cilantro. Serve immediately. We love it with lentils and rice, quinoa, or roti.