Sunday, September 5, 2010

Spicy Roasted Eggplant (Baingan Bhartha)

I made this last night and liked it pretty well. I felt the spices could have been upped, although I am going to wait and see how they blend and taste overnight. Hmmm, maybe I should go get some right now! :)

Spicy Roasted Eggplant (Baingan Bhartha)


2 medium eggplants
1 medium onion, finely chopped
2 small tomatoes, diced
2 large cloves of garlic, finely minced
1 piece of ginger, peeled and finely minced (1 inch)
2 small green chilies, cut in half lengthwise
salt and pepper to taste
1/2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chili powder
1 tsp garam masala
2 TB ghee or oil of your choice
handful of freshly chopped cilantro leaves for garnish


Heat the oven to 400 degrees F. Lightly brush the eggplants with a little bit of oil on all sides and place on a foil lined baking sheet. Bake for 40-45 minutes, turning the eggplants after 20 minutes or so of baking until the eggplants are charred and collapsed. Remove from the oven and set aside to cool until needed.

In a large skillet, heat the oil and add the onions. Stir fry the onions on medium heat until soft and golden brown, this may take up to 10 minutes. Next add the garlic, ginger, green chilies and all of the spices including the salt and pepper. After an additional 5 minutes, add the tomatoes and cook until warmed through. Stir the mixture frequently so as not to burn it. In the meantime, remove the outer charred skin from the eggplants and discard. Mash the eggplants well with a fork and add (along with any juices) to the skillet containing the spicy onion and tomato mixture. Mix well to combine, garnish with the chopped cilantro and serve with fragrant rice or cauliflower rice.

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