Indian cuisine gives us another delicious way to enjoy eggplant! This soft, velvety dish goes well with naan, roti, or rice.

The best way to prepare the eggplant in this dish is to roast it over an open fire, charring the skin to impart some smokiness. Roasting it in the oven also works. I’ve added some liquid smoke here to regain some of the smoky flavor, in addition to guidelines from this recipe.

~2 lbs. eggplant
3 tbsp. ghee or butter
2-3 tbsp. vegetable oil + more for roasting
1 tsp. liquid smoke
1/2 tsp. cumin seeds
1 small onion, minced
4 garlic cloves, minced or crushed in a mortar & pestle
1/2-inch piece of ginger, minced or crushed in a mortar & pestle
2 small tomatoes, minced
3/4 tsp. salt, plus more to taste
1 tsp. smoked paprika
1/2 tsp. red chili powder*
1/4 tsp. turmeric powder
1 small green chili pepper, minced
1 tbsp. chopped cilantro
1/2 tsp. lemon juice
1/4 tsp. garam masala (optional)*

*With just 1/2 tsp. of chili powder, this is a very mild dish. Garam masala and more chili powder will give it a stronger kick, so dump in as much as you dare.

Slice each eggplant in half lengthwise and rub with vegetable oil on each side. Bake at 450F for about 30-50 minutes, depending on the size of the pieces. The eggplant should be at least soft and browned when finished. (If you get a good char, you can skip the liquid smoke in the next step.) Remove from heat and let cool.

Scrape out the insides of the eggplant with a spoon or fork and throw out the skins. Add the liquid smoke. Use an immersion blender to mash the eggplant to a rough pulp.

If you’re making this with other Indian dishes, it’s a good idea to measure out all the spices before you turn on the stove.

Heat ghee and 2-3 tbsp. oil in a skillet a little over medium heat and add the cumin seeds. They will start to sputter. Immediately add the onion and sauté for 5-8 minutes, or until slightly golden.

Add the garlic and ginger and continue to sauté for another 20 seconds or so. Add the tomatoes and cook until they’re soft and the oil starts to leave the sides, about 5 minutes. If it starts to stick to the pan, deglaze with a little water.

Add the salt, paprika, red chili, and turmeric.

Add the eggplant and chili peppers and cook, stirring often, until it becomes mushy like a purée, about 10 minutes. Taste and add salt or more spices as desired.

Turn off the heat. Stir in the chopped cilantro leaves. Sprinkle lemon juice and garam masala over it.

Serve with naan, roti, or rice.