Baingan Bhartha (Barbecued Eggplant Curry)

Baingan Bhartha (Barbecued Eggplant Curry)
 [ Serves 2-4]

Ingredients
Small amount of 0ol for coating eggplant (any kind will do)
3 Tbsp Ghee
2 Onions (large yellow onions, diced)
4 Cloves of Garlic
4 Tomatoes (Beefsteak or Hothouse tomatoes recommended, not Roma, diced)

2 Sticks of Cinnamon
3 Tbsp Garam Masala
1 tsp Turmeric
1/2 tsp cayenne pepper
2 tsp Salt

2 Globe Eggplants (Firm to the touch, no wrinkly skin)

1 Bunch of Coriander leaves
1 lemon, quartered (optional)

Preparation:

1. Remove metal grate from barbecue (the eggplants char better if they are right next to the flame),
2. Put BBQ on medium flame
3. Prick the eggplant all over with a fork.  The holes will allow steam and bitter juices to escape.
4. Coat the eggplants with oil.  This will help it to char, and not stick to the BBQ.
5. Place eggplants in BBQ, cook one side for 15-20 minutes, then flip and cook other side for 15-20 minutes.  When done, put eggplants in bowl and allow to cool for about 10 minutes.  While waiting, you can do steps 6, 7, and 8.

6. Dice the onions and place them in a bowl.
7. Dice the tomatoes and put them in another bowl.
8. Dice the garlic and set aside.

9. Now that eggplant has cooled, remove the skin, and keep the barbecued eggplant pulp, which should be soft by now.
10. Heat a pot to medium-high heat and melt the butter, then saute the diced onions until golden brown.
11. Add in the diced garlic, and cook for 1 minute.
12. Add the tomatoes, cinnamon sticks, turmeric, cayenne pepper/red chilli, 2 Tbsp of garam masala, and salt.  The salt will help draw the water out of the tomatoes.  Cook for 5 minutes,
13. Add the eggplant pulp.  It should be easy to stir, and shouldn't sputter.  If not, add a little bit of water until the consistency is non-sputtering.  Reduce to low heat and simmer for 20 minutes.

14. Stir in the last Tbsp of Garam Masala.
15. Check if the eggplant is salted enough.  Add more if not.
16. If dish has become too spicy, melt some butter into it, or serve it with a side dish of yogurt.
17. Serve with a handful of coriander leaves, and quartered lemons if desired.