BAINGAN BHARTA (INDIAN EGGPLANT)

Vegetarian Indian dishes always contain so much flavor and baingan bharta is no exception. The key to making this baingan bharta the best it can be is making it a day ahead. That gives it time for the flavors to meld.

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Baingan Bharta

Ingredients

• 2 tbsp Vegetable cooking oil
• 1 lb of large eggplants
• 1/2 tsp homemade curry powder
• 1 tsp cumin seeds
• 2 medium-sized onions chopped fine
• 1 tbsp minced garlic
• 1 tbsp minced ginger or ginger paste
• 1-2 green chillies recommend using 1 if its the long green Indian chilies
• 2 large tomatoes chopped fine
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp garam masala
• Salt to taste
• 1 cup vegetable stock
• 1 tablespoon butter
• Juice of half a lime
• 1 - 2 tbsp finely chopped fresh green coriander

Instructions

• Roast eggplant until eggplant is blackened (on bbq, under broiler, on open flame burner)
• Remove eggplant and remove skin once it has cooled
• Place the eggplant in a food processor, add the homemade curry powder, whiz to almost puree, and set aside
• Set pan on medium heat and add oil.
• When hot, add the cumin seeds and cook them until the spluttering stops.
• Add the onions and fry until soft and translucent.
• Add the garlic and the ginger and fry for 1 minute.
• Add the tomato and all the powdered spices.
• Add 1/2 cup of the vegetable stock and let simmer, stirring occasionally, until most of the liquid is gone.
• Add the eggplant and remaining 1/2 cup of stock and mix well. Put a lid on the pan.
• Simmer, cooking down until most of the liquid is gone. Stir occasionally so that it doesn't stick to the bottom.
• Remove the lid, add the butter and lime juice, stir to mix and serve.
• Garnish with the cilantro before serving.

Notes

I use the curry powder I made for my Coconut Curry Chicken.