Baigan Bharta

Directions

1. 1
   Bake the eggplant 40 minutes at 425F on a baking sheet.
2. 2
   Split it and scoop out the pulp; discard the skin.
3. 3
   (Some people roast the eggplant over charcoal for a nice flavor).
4. 4
   Heat the ghee on medium; add cumin seeds, serranos, and asafetida.
5. 5
   Cook until the cumin seeds darken.
6. 6
   Add the eggplant, salt, and corriander; cook for about 10 minutes, stirring occassionally.
7. 7
   When it thickens, remove from the heat, add the yogurt, cilantro, and garam masala, and serve.
8. 8
   (The yogurt might curdle; to prevent that, let the eggplant cool first, then add the yogurt etc, then briefly reheat.)