Eggplant can be a tricky veggie. When it isn't cooked well, the skins become problematic and the texture can be unappetizing. However, baingan bharta is NOTHING like that. First, the skins are removed. So moving on from that, the eggplants get simmered in a spicy tomato onion sauce that is delicious. I LOVE eating this dish with kudhi (curried yogurt soup) and basmati rice. SOOOOO yum. Another bonus is this dish freezes well!
BAINGAN BHARTA RECIPE
(CURRIED INDIAN EGGPLANT)
INGREDIENTS (SERVES 4-6)
- 3 tbs olive oil
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tsp minced ginger (one 2 inch piece minced)
- 2 1/2 tsp minced garlic
- 3 serranos (minced)
- 1/4 tsp ground tumeric
- 1/4 tsp hing (asafetida)
- 1 onion (diced)
- 4 roma tomatoes (diced)
- 2 large eggplants
- 1 1/2 tsp red mirchi (powdered cayenne pepper)
- 1/3 tsp pav bhaji masala
- salt to taste
- cilantro (freshly chopped) for garnish
- Wash the eggplant and slash lengthwise 4 times (do not cut all the way through!).
- Line a baking sheet with AL foil and spray with pam. Add the eggplants and bake for approximately 40 minutes at 450F or until eggplants' skins pucker (see pic below).
- Remove the eggplants and let cool. Once cool, remove the skins and mash the flesh (with a fork). Set aside.
- Heat the oil over medium low heat.
- Add the mustard seeds. Cook until they sizzle (~30secs once oil is hot).
- Add the cumin seeds and bring to sizzle (~30 seconds).
- Add the garlic, ginger, haldi, hing and serranos. Sauté.
- Add the onion and cook until translucent.
- Add the mirchi and tomatoes. Cook until juice separates from tomatoes (~5-7 minutes).
- Add the mashed eggplant, pav bhaji masala, salt to taste and 1 tsp sugar. Cook for 10 minutes or until the oil separates.
- Garnish with freshly chopped cilantro and serve with rotli/naan/rice & kudhi.