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Baigan Bharta

March 16, 2009

Okay, it will be another week of some Indian recipes…I guess I’m on a kick.  I’m glad I am though, because I was able to make my favorite Indian dish, Baigan Bharta, which is a dish of roasted eggplant with tomatoes and spices, and it turned out just like a restaurant.  It’s very simple to make and takes very little time except for the roasting of the eggplant, which you could do ahead.  This entire dish can be made ahead because the flavors only get better with time- just add the cilantro just before serving.  This recipe, adapted from one on epicurious.com, serves 4-6.

Ingredients:

2 medium eggplants, about 2 1/2 lbs total

2 T vegetable oil

1 large onion, coarsely chopped

3 T finely chopped fresh ginger

1 lb plum tomatoes, coarsely chopped

3 t ground cumin

1 1/2 t paprika

1 1/2 t ground coriander

1/2 t canyenne pepper

1 c frozen peas, defrosted

1/3 c chopped fresh cilantro

Salt to taste

Directions:

Preheat oven to 350 degrees.  Cut stem ends off eggplants and slice in half.  Place eggplant halves, cut side down, on an oiled rimmed baking sheet.  Bake for 1 hour or until the eggplant is very soft and could be mashed.  When cool enough to handle, roughly chop eggplant and partially mash.  If you don’t want the eggplant skins in your dish, scoop out the pulp from the roasted eggplant and mash.  Discard skins.

Heat oil in a large skillet over medium-high heat.  Add onions and saute until golden brown, about 6 minutes.  Add the ginger and saute a minute more.  Add tomatoes and next four ingredients and saute for 5 minutes to blend the flavors.  Add the eggplant and cook for 5 more minutes, until it is the consistency of a chunky tomato sauce.  Taste and add salt as desired.  If mixture is too dry, add 1/4 c of water at a time until it is wet enough.  Stir in peas and cook until heated through.  Remove from heat and stir in cilantro.  Serve with steamed basmati rice or naan.

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One Comment leave one →
  1. Amanda permalink
    April 9, 2009 2:21 pm

    Ok, your blog is slowly helping me overcome my distaste for eggplants. Dan and I made this the other night and I actually liked it! We didn’t have any cumin, unfortunately, but it still turned out yummy, and it’s so healthy!

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