Baingan bharta (roasted eggplant)

Yield: 4 Servings

Measure Ingredient
2 larges Eggplants
2 Cloves garlic; halved
1 large Fresh hot green chili; seeded
1 2-inch piece fresh ginger; peeled and coarsely chopped (optional)
4 Cardamom pods
2 Cloves
1 cup Finely chopped onions
½ teaspoon Turmeric
½ teaspoon Ground coriander
½ teaspoon Chili powder
1 tablespoon Finely chopped fresh coriander
2 mediums Tomatoes; roughly sliced
1 tablespoon Lime juice (optional)
1 tablespoon Finely chopped fresh coriander (another one!)
1 teaspoon Garam masala
1 medium Tomato; roughly sliced


Date: 1 May 1996 08:31:35 -0700 From: "Zoe Sodja" <zoe_sodja@...> Preheat the broiler, with the pan 6 inches from the heat source. Broil the eggplants, turning often, 25 minutes or until tender and the skin is well charred. Transfer to paper bag and let stand 10 minutes; peel and discard skin. In a large bowl, mash the eggplant to a coarse pulp. Set aside.

In a blender, combine the garlic, chili and ginger. Process until fine. Set aside.

In a medium saucepan, heat ½ cup of water until boiling. Add the cardamom and cloves and cook, stirring constantly for 1 minute. Reduce the heat to medium low and add the onions. Cook for 10 minutes, or until golden brown, stirring occasionally. Stir in the garlic mixture, turmeric, ground coriander and chili powder until well combined. Cook, stirring occasionally, 2 minutes.

Reduce the heat to low, add the eggplant and fresh coriander. Cook 10 minutes. Add the 2 tomatoes and cook 5 minutes longer. Stir in the lime juice if you like and sprinkle with garam masala. Serve garnished with the fresh coriander and sliced tomato. Serves 4.


From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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