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Baingan Bharta
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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.