Healthy Eggplant recipes?

My mom and I are moving out of my grandparents house after both of us going to college. For the first meal after we move in, I want to make her an Eggplant dish.





We dont have a grill right now as a side note, but she has always wanted to try an eggplant so I want to make her something with that as a focus.





However I have never had it so for anyone who has a personal favorite please share with me!Healthy Eggplant recipes?
Baingan ka bharta (p.s. this dish has several different spellings) this is my all time favorite dish...where the eggplant does NOT taste like eggplant...it tastes very savory and amazing








Ingredients





* 1 eggplant (should be big %26amp; fat)


* 5-6 big onions, finely chopped (I usually only use 3-4 actually)


* 7-8 green chilies


* 2 tablespoons fine cut fresh ginger


* 5-6 big tomatoes, finely chopped (can use canned)


* 1 1/2 teaspoons red chili powder


* 2 teaspoons dhaniya powder (coriander)


* salt


* 2-3 tablespoons oil


* 1 teaspoon jeera powder a.k.a cumin seeds for saute


* coriander leaves, coarsly chopped (to garnish)


* 1 teaspoon garam masala powder (or just blend enough indian spices to make 1 tsp. such as more corriander, cumin, red pepper, etc.)


* 1 pinch hing (Asafoetida) %26lt;%26lt; usually leave that one out





Directions





Set oven to broil on high. Grease the Egg Plant with some oil (I usually don't to be healthier), poke 2 or three holes (so it doesn't explode)and put it in the oven. Keep checking it till the outer skin starts cracking and can be peeled off easily. You want the skin to burn a little so the eggplant has a smokey flavor.





Allow the eggplant to cool a little. Peel the outer skin of the eggplant under cold water.





When the skin is removed, mash the eggplant well so that it has an even consistency, you can keep seeds or remove them based on your preference.





Put some oil in a pan (or Pam). When hot, put hing (Asafoetida)and Jeera (cumin seeds)in. After a minute or so, when the cumin seeds begin to turn darker and give off aroma, add the finely chopped onions (very very finely...or even use your blender to make an almost-puree).





When the onions are light golden brown, add the finely cut green chillies and ginger to it.





Heat the mixture for 2-3 minutes. Then add tomatoes and stir until this masala is pulpy and seperates from the oil.





Add all the masalas and add the eggplant to it. Stir it well and crush the eggplant as much as possible.





Heat and stir it until the egg plant is well blended into the onion and tomato paste mixture.





The more you saut茅 it, the more enhanced the flavor becomes.





Garnish with coriander leaves and serve hot with Parathas, Roti, or my personal favorite...Naan (all Indian flat breads).





oh yes and I know this seems like a lot of work....but I promise the most intense flavors you will ever have. This dish actually was my first inspiration to become a cook