Baigan Bharta (Mashed Roasted Eggplant)
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Posted by:irt
This roasted eggplant dish calls for hot peppers but you can choose to leave them out. If you use them, choose a medium hot pepper such as jalapenos and add more than 1 if you prefer.
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Ingredients
1 large eggplant, firm
2 tbsp. vegetable oil
1 medium onion, chopped
2 Plum tomatoes, diced
2 cloves garlic, crushed
2 tsp. garam masala
1 tbsp. lemon juice
1 hot pepper, seeded and chopped
Salt, to taste
1 tbsp. chopped cilantro, for garnish
1 tsp. cumin seeds
1 tbsp. turmeric
Directions
- Roast the eggplant for 45 minutes at 425F on a baking sheet. Cut in half and scoop out the pulp. The shell may be discarded.
- Mash the pulp well with a fork.
- Heat 2 tablespoon oil over medium in a large skillet and briefly (1 minute) fry the cumin seeds before adding the chopped onion, crushed garlic and turmeric. Fry for ten minutes.
- Add half the tomatoes, mashed eggplant, salt, garam masala and hot peppers. Cook over low heat for about 8 minutes then remove from heat to cool, about 5 minutes.
- Sprinkle with lemon juice.
- Serve hot, garnished with remaining tomatoes and cilantro.
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