Baba Bharta (Eggplant Dip with a twist)

The Story: While eating dinner at a Middle Eastern friend's place, we learnt about Pita, Hummus and Baba ghannouj (ba-ba gan-oosh). The last item reminded me of a dish we make called Baingan Bharta (Eggplant medley). The resemblance in taste was so similar that I had to try to fuse them together. While the individual recipes vary quite a bit, the taste is unbelievably similar. The magic perhaps lies in the mystery vegetable: Eggplant (aurbergine)...This makes for a great appetizer dip.

INGREDIENTS:
1 large dark eggplant
1 c. red or white onion, chopped
3 - 4 cloves garlic, finely chopped
2 - 3 Tbsp. oil or butter
1 tsp. grated ginger (or ginger paste)
1 large tomato, chopped
2 - 3 green chillies, chopped
Salt to taste
2 - 3 sprigs of fresh cilantro leaves

METHOD:
• Wash and dry the eggplant. Do not cut off its top crown. Slit into two halves. Sprinkle the pieces with a little oil and salt and place in the broiler with the skin surface facing the broiler. Broil at 450F for about 30 minutes. (Outside skin will be burnt and some water will be expelled in the process). The eggplant is done when the flesh is soft pulpy.
• Remove from the broiler. With a spoon, scoop out the fleshy, soft part of the
eggplant. Throw the burnt skin away. Run the eggplant in a food processor to get a smooth texture.
• In a non-stick pan, add oil and sauté the onion until translucent in color.
• Then add finely chopped garlic and ginger.
• When the paste turns brownish-pink, add the tomato. Sauté on medium to high
heat for about 2 minutes. Then add the green chillies and the roasted eggplant paste.
• Reduce the heat and let simmer for about 3 minutes. Stir occasionally.
• If you like a textured dip, then leave it as is. Otherwise, run the mix through the food processor one more time. Garnish with a sprinkle of sesame seeds and finely chopped cilantro. Serve with Pita, Crackers or Bread.