Smoked Eggplant with Potato and Spices (Baigan Bharta)

Posted this before, it's very labor intensive, but worth it... very tasty!

Will~

Smoked Eggplant with Potato and Spices (Baigan Bharta)
4 servings, 1-2 pts/ serving

Ingredients:
1 medium eggplant sliced lengthwise ½ inch thick
1 small baking potato, Yukon gold or russet, cut into chunks (1/4 – ½
inches) and pre-boiled 3-4 minutes
Olive or canola oil
½ cup finely chopped onion
1 tsp minced garlic
1 TBSP minced ginger
¾ cup finely chopped ripe tomatoes or ½ cup canned diced tomatoes, drained
1 Serrano Chile, seeded and thinly sliced
1 tsp kosher salt
½ - ¾ tsp cumin seed
¼ - ½ tsp fennel seed
½ tsp ground turmeric
¼ tsp cayenne pepper
½ cup water (or as needed)
2 TBSP finely chopped cilantro
Pinch Garam Masala

Directions :
Lightly oil a baking sheet and lay eggplant slices on the sheet. Baste top
side of eggplant with oil. Bake at 400F until soft. For a more authentic
smoky flavor, you can roast the eggplant on a charcoal. When eggplant has
cooled, remove the skin and any large pocket of seeds. Mash in a bowl. Set
aside.

On top of the stove, heat a medium saucepan with about 2 TBSP of oil. When
hot, add the onion, garlic, ginger, cumin, fennel, turmeric and cayenne
pepper. Cook, stirring often until the onion is light brown, about 6
minutes. Add the tomatoes and cook for about 5 minutes, stirring frequently.

Add the eggplant, potatoes, chilies and water and bring to a boil. Reduce
heat to low and simmer until all the vegetables are soft, about 8-10
minutes. Uncover, increase the heat to medium-high and continue cooking and
stirring, until the excess moisture has evaporated. Correct seasonings.
When ready to serve, sprinkle with garam masala and cilantro.