Quick Indian Recipes

Pan-Fried Cheese With Potatoes and Cauliflower in Vinegar Sauce. (Photos By Renee Comet / Styled By Lisa Cherkasky For The Washington Post)

Roasted Eggplant (Baigan ka Bhartha)

4 servings

This nicely seasoned vegetarian entree is usually served with Indian breads such as tandoori roti or nan. Adapted from "The Everything Indian Cookbook," by Monica Bhide (Adams Media, 2004).

3 pounds eggplants (about 2 medium eggplants)

1/4 cup vegetable oil

1 small red onion, coarsely chopped (about 1 cup)

1 teaspoon ginger-garlic paste, such as Nirav brand

1 teaspoon ground coriander

1/4 teaspoon red chili powder or cayenne pepper

2 medium tomatoes, finely chopped

Salt (optional)

A few tablespoons finely chopped cilantro, for garnish (optional)