• Separate out all the ingredients
  

Baking Eggplant

• Pre-Heat oven to 390
• Slice the eggplant up to the stem but not cutting it fully into 6 sections
  
• Lightly salt the inside of the eggplant and leave for 20 mins
  
• Lightly oil the inside and outside of the eggplant and place on a barking tray with a grate or parchment paper
  
• Bake the eggplant for 30 mins
  

Coconut and Sesame Paste

• Place the coconut and sesame seeds on a foil lined oven toaster tray
  
• Bake in the over toaster for 2 min. Careful not to burn it
  
• Let it cool and place in a spice grinder
  
• Grind until it becomes a coarse paste
  

Marking the Baghare Baingan

• Mix the tamarind paste in 2 cups of water
  
• In a pot heat the coconut oil and add the cumin seeds and mustard seeds and curry leaves. Fry for 30 seconds
  
• Add the diced onions. Fry on medium high for 5-8 mins
  
• Add the garlic ginger paste. Fry for 2 mins
  
• Add ½ cup water, the coconut sesame paste and peanut butter. Mix well
  
• Add all the spices. Mix well
  
• Add the tamarind water, mix and let simmer for 5 mins
  
• Add the baked eggplant. Mix and let simmer for 20 mins
  
• Baghare Baingan is ready. Add salt if needed. Garnish with cilantro