Baingan Bharta (Roasted Eggplant) Recipe
- 2 lrg Eggplants
- 2 x Cloves garlic, halved
- 1 lrg Fresh warm green chili, seeded
- 1 x 2-inch piece fresh ginger, peeled and coarsely minced (optional)
- 4 x Cardamom pods
- 2 x Cloves
- 1 c. Finely minced onions
- 1/2 tsp Turmeric
- 1/2 tsp Grnd coriander
- 1/2 tsp Chili pwdr
- 1 Tbsp. Finely minced fresh coriander
- 2 med Tomatoes, roughly sliced
- 1 Tbsp. Lime juice (optional)
- 1 Tbsp. Finely minced fresh coriander (another one!)
- 1 tsp Garam masala
- 1 med Tomato, roughly sliced
- Preheat the broiler, with the pan 6 inches from the heat source.
- Broil the eggplants, turning often, 25 min or possibly till tender and the skin is well charred.
- Transfer to paper bag and let stand 10 min; peel and throw away skin.
- In a large bowl, mash the eggplant to a coarse pulp.
- Set aside.
- In a blender, combine the garlic, chili and ginger.
- Process till fine.
- Set aside.
- In a medium saucepan, heat 1/2 c. of water till boiling.
- Add in the cardamom and cloves and cook, stirring constantly for 1 minute.
- Reduce the heat to medium low and add in the onions.
- Cook for 10 min, or possibly till golden, stirring occasionally.
- Stir in the garlic mix, turmeric, grnd coriander and chili pwdr till well combined.
- Cook, stirring occasionally, 2 min.
- Reduce the heat to low, add in the eggplant and fresh coriander.
- Cook 10 min.
- Add in the 2 tomatoes and cook 5 min longer.
- Stir in the lime juice if desired and sprinkle with garam masala.
- Serve garnished with the fresh coriander and sliced tomato.
- Serves 4.
eggplants, garlic, green chili, fresh ginger, pods, cloves, onions, turmeric, coriander, fresh coriander, tomatoes, lime juice, fresh coriander, garam masala, tomato
Taken from cookeatshare.com/recipes/baingan-bharta-roasted-eggplant-73704 (may not work)