Baingan Bharta (Smoky Indian Eggplant)
Servings
4Serving size
1 1/4 cupThis recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.
Serve with Brown Rice or Jasmine Rice
Ingredients
| 2 eggplant, unpeeled (approx 1-1/4 pounds) Eggplant, raw |
| 1 Tbsp. Olive oil |
| 3 clove Garlic, raw (thinly sliced) |
| 1 Tbsp. Ginger root, raw (minced) |
| 1 large White onions (diced) |
| 1 pepper Jalapeno pepper (finely diced) |
| 1 large whole (3 inch dia) Tomatoes (coarsely chopped) |
| 1/2 tsp. Ground coriander |
| 1 tsp.. Ground cumin |
| 1 tsp. Garam masala |
| 1/2 tsp. Salt |
| 1/2 cup Coriander (cilantro) leaves, raw (coarsely chopped) |
| 1 tsp.. Honey |
| 1/2 lime yields Lime juice, raw |
Instructions
Place the eggplant in the oven and roast for 20 to 25 minutes. Turn frequently so that the skin chars but does not become too burnt.
Remove from the oven and let cool, then peel the skin from the eggplant.
Discard the skin.
Coarsely chop the meat of the eggplant.
Place the olive oil in a large skillet over medium high heat.
Add the garlic and ginger. Cook for about 1 minute. Stir frequently.
Add the onion and jalapeno. Cook for 5 minutes. Stir frequently.
Add the tomato, chopped eggplant, coriander, cumin, garam masala and salt.
Cook for about 20 minutes. Stir occasionally.
Add the lime juice and honey. Stir.
Serve immediately over rice topped with the fresh cilantro.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I think of this dish as sort of like an Indian baba ganoush. The rich and creamy eggplant is a great base for other simple ingredients: tomato and onion. The softer Indian spices make this fragrant while the hot pepper adds just a bit of heat. A great balance of flavor and texture.
The eggplant can be put under the broiler to char, but it’s better if you can grill this on the barbecue. Even better is if you have the time and equipment to smoke it. The smoky flavor brings greater depth of flavor that is complemented by the spices.
Serve this immediately over rice or lentils, but the dish is also great chilled and served as a dip with fresh veggies.