Baingan Bharta With Rice

Directions

1. 1
   Cook rice according to package instructions. Set aside.
2. 2
   Place top oven rack on highest shelf and turn broiler on high. Place eggplants, cut side down, on a large baking sheet and drizzle with 1 tablespoon of vegetable oil. Rub into skin.
3. 3
   Place eggplants under broiler and cook until the skin is nicely charred, anywhere from 10-15 minutes. Keep an eye on this as you may need to rotate your eggplant pieces so they get an even heat. Remove from oven and set aside to cool.
4. 4
   Meanwhile, heat remaining tablespoon of vegetable oil in a saucepan over medium high heat. Add onion and cook until softened, about 10 min. Add garlic, ginger, and chilis and cook for an additional minute.
5. 5
   Stir in tomato, chili powder, coriander, turmeric, and salt. Turn down heat to medium and cook until tomatoes start to soften.
6. 6
   While those are cooking, use a spoon to scoop the eggplant meat out of the skin. Discard the skin and chop the eggplant.
7. 7
   Add eggplant and garam masala to the saucepan and mix well. Cook for 1-2 minutes more, until flavors blend. Adjust salt to taste.
8. 8
   Serve eggplant mixture over rice. Top with cilantro.