Baingan bharta
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Purple eggplant* |
| 1 | To 2 tb oil | |
| 1 | medium | Onion; chopped |
| 2 | Tomatoes preferably plum tomatoes | |
| 2 | To 3 garlic cloves (opt'l.) or more to taste | |
| 1 | teaspoon | Any generic Indian masala powder (to 2 tsp.) |
| 1 | tablespoon | Lemon juice |
| Hot peppers (jalapeno, etc.) according to taste | ||
| Salt | ||
| Chopped cilantro to garnish | ||
| 1 | teaspoon | Cumin seeds |
| 1 | teaspoon | Turmeric powder (optional) |
Directions
*Skin texture should be firm.
Grill lightly oiled eggplant on an open flame, turning it around when skin is charred. Skin should turn completely black. (Sometimes the eggplant may burst open and make a mess.) (If you have an electric range, grill it on a hot skillet, at maximum heat.) Peel, cool slightly. Mash with a fork.
Heat 1 or 2 tb. oil. Fry cumin seeds, chopped onion and crushed garlic with turmeric added. Add half of chopped tomatoes and fry some more. Add mashed eggplant. Add salt, masala powder and hot peppers.
Cook on low heat for about 5 to 7 minutes. Let cool slightly and then add lemon juice. Garnish with remaining chopped tomatoes and cilantro.
Balachandran wrote: "I usually serve [this] with hot parathas or in a pinch, pita bread."
Yield: 3 to 4 servings.
From: balach01@... (R. BALACHANDRAN) in rec.food.veg. cooking. Formatted by Cathy Harned.
From: Cathy Harned Date: 09-25-94