I have been wanting to attempt this dish for the longest time. I love Indian food (especially because so much of it is easily made gluten free!) and have only gone so far as curry powder and coconut milk over some veggies. Today I tried to make Baingan Bharta, and it was faaabulous.
It’s really easy to make. The only thing that had been holding me back was the lack of cumin seeds… but I found some as stop+shop and away I went!
1 eggplant
2 tbsp oil
1 tsp cumin seeds
1 onion – sliced thin
1 tbsp ginger, minced
1 tbsp garlic, minced
1 tbsp curry powder
1 tomato – diced
handful of peas
1/2 c. plain yogurt
1 chili pepper minced, or chili powder
salt to taste
Preheat the oven to 450* F. Slice the eggplant length wise in half, and roast for 20-30 min. Once done, take it out the oven and let it cool. Peel it (the skin should come off in strips). I like to take the seeds out in the sink and rinse the eggplant. Cut into cubes. Heat oil in a large saucepan on med/high (I use a wok) and throw in the cumin seeds and onion. Cool til the onions are tender. Mix in ginger, garlic, curry powder, peas and tomatoes for a minute or two. Stir in the yogurt. Mix in eggplant, chili powder/chilis, and season with salt. Cover and cook on high for 10 minutes, then uncover and turn heat down to low for five or so minutes.
Don’t forget to start your rice before you cook! I always remember halfway through and then have to wait for it to finish when the food’s done.
Enjoyy!
*jess
