17 October, 2018
Baingan Bharta (Mashed Eggplant)
If you want to try something interesting and new, you’re in the right place. Eggplant is a fruit that doesn’t have much of a place in American cuisine. Most of us have only ever experienced it in the form of eggplant parmesan or maybe on the grill. If you’re in the mood for a spicy, filling eggplant dish, get ready for an exciting new recipe!
1/4 tsp Mustard seed
1 small White onion
1 medium Tomato
2 tsp Garlic, minced
4 Green chilies, chopped
1/2 tsp ground Cayenne pepper (or Indian red chili powder)
1/2 tsp Turmeric
1/4 tsp Ground cumin
2 tbsp fresh Coriander (cilantro), chopped
Preheat the oven to 400 degrees F and rub the outsides of the two eggplants with olive oil. Poke the skin of the eggplants with a fork and place them on a foil-lined baking pan. Bake them in the oven for an hour, rotating them every 15 minutes. After the hour, broil the eggplant on high for 10 -12 minutes, turning the eggplant every 2-3 minutes. When you remove the eggplants from the oven, take the outer skin off and place the inside of the eggplant in a bowl and mash it with a spoon.
In a large frying pan, heat some oil and the mustard seeds over medium high heat until the mustard seeds pop. Add in the garlic and the chilies ad cook for about 15 seconds before adding in the onions. Sauté for 5 minutes or until the onions are browned. Add in the tomatoes and other spices and the cilantro and cook until the tomatoes are soft and the mixture is a redish brown color. Add in a pinch of salt and the mashed eggplant and mix well. Cook uncovered for 8-10 minutes, stirring occasionally to avoid sticking. Serve hot with a side of chapati or basmati rice, and enjoy!