I cut this out of the paper and tried it last night. Yummy! My
notes are in {}.
This recipe comes from the Tandoor India restaurant in Cincinnati,
Ohio. Owner Naren Patel shares it. {Note: recipe modified to remove
oil}
Baingan Bharta
1 large eggplant
1 medium onion, chopped
1 (1 1/2 inch) piece of fresh ginger, peeled and coarsely chopped
3 cloves garlic, coarsely chopped
1/4 Tablespoon turmeric
1 green chili pepper, chopped {I used 1 dried red chili}
1 1/2 Tablespoons fresh cilantro, chopped
2 medium tomatoes, coarsely chopped
1 teaspoon salt, or to taste
1 teaspoon lemon juice
1 Tablespoon ground coriander
1/4 teaspoon ground cumin
Preheat the oven to 350 degrees. Place eggplant in pan, cover with
foil. Roast 20-30 minutes or until eggplant is soft. {I cut mine in
half, put water in the bottom of the pan and put in a 375 oven for
45 mins} After eggplant cools, peel and chop coarsely. Set
aside.
Place onion, ginger, and garlic in blender or food processor with 3
Tablespoons water. Puree to paste. Heat a {non-stick} pan over
medium heat and add pureed mixture, along with tumeric. Saute,
stirring frequently, about 5 minutes. When it begins to turn brown,
add diced chili and 1 Tablespoon cilantro. Saute another minute and
add chopped tomatoes.
Lower heat and simmer 10 minutes, stirring occasionally. Add chopped
eggplant, raise heat to medium and simmer 10-15 minutes, stirring
occasionally. Season with salt, lemon juice, coriander and cumin;
simmer another 5 minutes.
Sprinkle with remaining chopped cilantro and serve with rice. Makes
6-8 servings.
Enjoy!
Donna
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