my recipe for vegan baingan bartha

Today I made vegan baingan bartha again and remembered the poblano. I think it's Indian-Pakistani style because it's like what we get at an Indian-Pakistani place in Berkeley. The recipes for baingin bartha I see online have no soy creamer in them.

My recipe is like this. All measurements and timings are approximate.

earth balance margarine
2 large eggplants, diced
2 onions, diced
1 poblano, seeded and chopped
4 cloves of garlic, pressed
1 1/2 tsp cumin, whole
1 1/2 tsp turmeric
2/3 cup diced canned tomatoes
veggie broth or water
salt
pepper
ground chipotle
smoked paprika
2/3 cup plain soy creamer

Put a generous amount of earth balance in a large pot. Add the eggplants and saute. Meanwhile, melt some earth balance in a smaller pot. Add the cumin and saute until the cumin is toasted. Add the onions and poblano. Saute for about 10 minutes. Add the garlic and turmeric and saute another five minutes. Meanwhile, the eggplant should be getting cooked. Allow it to brown, if possible. Add broth or water if needed. Add tomatoes to eggplants. Cook for about five minutes. Add onion mixture to eggplant mixture. Cook for about five minutes. Season with salt, pepper, smoked paprika (optional), and ground chipotle (optional) to taste. Blend with a hand blender until smooth. Add soy creamer. Stir and serve with naan and/or basmati rice. (We actually eat it with warmed whole wheat pita bread because pita bread costs half as much as naan.)