Wednesday, 16 October 2013

let's make eggplant bharta!


I love eggplant bharta! I don't think eggplant gets enough credit, so today they get some loving. Maybe it's because of the name? But, how could you resist such a beautifully coloured vegetable!

I served this dish with a simple side of quinoa. However, the next time I make this, I am definitely going to make some naan bread. 

Here is everything you need:

  • 1 large eggplant
  • 1 medium onion
  • 3 cloves garlic
  • 1 tbsp freshly grated ginger
  • 1 tomato
  • 1 jalepeno or hot pepper of choice (optional)
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp medium curry powder
  • 1 tsp salt
  • cilantro for garnish
  • drizzle olive oil 
Preheat your oven to 400 degrees. Slice your eggplant in half lengthwise. Drizzle some olive oil on the cut halves and crack some salt on top. Place cut side up on baking sheet. Bake for 35 minutes or until very soft.

Meanwhile, roughly chop your onion & tomato, mince your garlic & hot pepper, and grate your ginger. Heat oil in pan on medium. Add onions. Cook until almost translucent. Add garlic, ginger, hot pepper and spices. Mix until well coated. Add tomato. Turn heat down to low-medium & allow to simmer until tomato breaks down. Mix occasionally. 

Remove eggplant from oven. Allow to cool until easy to handle, or just burn your hands trying to scrape out the eggplant - your choice. The eggplant should be easily removed from the skin, if not, bake for another 5 - 10 minutes. Scrape out all of the eggplant and add to pan. Turn heat back up to medium and cook for another 3 - 5 minutes or so. Taste & add any extra spices if desired.

Serve with quinoa & cilantro.


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