Baingan Bharta (Eggplant)

My love for Indian food has grown over the last 2 years and as I’ve gotten better at making it, it’s become even tastier.  You have no idea how excited I was to pick up garam masala from the store a while back since that would help me make Indian dishes even more delicious.

When I found this recipe from a new blog which I had discovered, I couldn’t wait to try this out.  It’s a very simple, but an extremely flavorful dish.  I was able to make this in between finishing up some cleaning around the house.  Low-stress recipes are always the best, especially during really busy weeks.  In addition, this is a vegan recipe that will not require any meat additions- it’s just perfect on its own.  It’ll taste great over rice or with a piece of naan bread.

Baingan Bharta
Adapted from: Eat, Live, Run

1 eggplant
1 tbsp salt
3 tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
1 jalapeño, chopped
(we also added a habañero- so that’s an option)
1 green pepper, chopped
small (1 inch) piece of ginger, chopped
3 tsp garam masala
1 tsp cumin seeds
1 tsp turmeric
1 tsp chili powder
2 tsp curry powder
1 15oz can of diced tomatoes

Preheat over to 400°F.  Slice the eggplant lengthwise, and sprinkle with 1 tbsp of salt on the fleshy side.  Also, rub the whole eggplant (fleshy and skin sides) with 2 tbsp of olive oil.  Then, place the eggplant on a cookie sheet, flesh side down.  Bake the eggplant for 30 minutes.  Switch the oven to a broil, and broil it for another 5 minutes.  Then take it out of the oven, and let it cool off.

In a large skillet, heat up 1 tbsp of olive oil.  Once it’s heated, add the onion and garlic.  Sauté until the onion is translucent, then add: jalapeño, green pepper and ginger.  Sauté all of the vegetables until they are tender, about 5 minutes.  Next, add the garam marsala, cumin seeds, turmeric, chili powder and curry powder.  Add the tomatoes, and stir well.

Next, once the eggplant has cooled off a bit, scoop out the seeds.  With what is left over, try to cut it up into a couple large chunks (skin included).  Add the eggplant to the skillet and cook for another 5 minutes.

Lastly, ladle all of the vegetables into a food processor.  Process the mixture until it is smooth.  Serve over rice, and with a piece of naan bread.

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2 responses to “Baingan Bharta (Eggplant)

  1. Pingback: Monthly Review: February 2013 | Fifthfloorkitchen's Blog

  2. Pingback: Food Matters Project #36: Dal with Lots of Vegetables | Fifthfloorkitchen's Blog

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