Baingan Bharta
This fragrant Indian curry features eggplant and can be served with naan or basmati rice.
Equipment
- stove
Ingredients
- 3 eggplants
- 1 onion chopped
- 1 tsp mustard seed
- 2 Tbsp minced garlic
- 2 Tbsp minced ginger
- 1 tsp garam masala
- 1 tsp ground coriander
- ½-1 tsp kashmiri chile powder to taste
- ¼ tsp turmeric
- ¼ tsp asafetida hing ground (optional)
- 4 roma tomatoes chopped
- ½ - 1 cup water
- ¼ cup cilantro chopped
Instructions
- Rinse off the eggplant and remove the ends. Cut lengthwise into quarters.
- Roast in a nonstick or cast iron skillet over medium heat. Turn when dark, but don’t let it burn. About 10-15 minutes.
- Remove from heat when the skin is dark and the eggplant is very soft and starts to bubble.
- Place roasted eggplant in a heat-safe dish and allow it to cool enough to handle.
- Remove the outside peel from each eggplant segment and chop well. Set aside.
- Using the same skillet, sauté onion and mustard seed until translucent over low to medium heat, about 5 minutes.
- Add all of the spices and cook 2-3 minutes, or until golden.
- Add the eggplant, tomatoes, cilantro, and ½ cup water. Add more water if you prefer more “sauce”.
- Sauté 5 more minutes or until the tomatoes are cooked.
- Remove from heat.
- Serve over rice and top with additional cilantro, if desired.
Notes
• Kashmiri chile powder is an Indian spice that adds heat to the dish. Use ½ teaspoon for a milder curry. Add more if you like your dishes spicier.
• You can roast the eggplant in the oven, over the flame on a grill, or on the stove in a pan.
• The skins come off easily after you allow the eggplant to cool. Start at one end and gently separate the peel from the eggplant.
• If your eggplant sticks, lower your heat. The slight blackening on the pan will come off when you add the onions, tomatoes, and water. This process adds color and flavor.