Or Spicy Roasted Eggplant, whichever you prefer. Indian food is a somewhat new favorite of mine, particularly because its easy to find gluten-free options. This was our first attempt making something at home though, and it was definitely a dish that will be made again - it was delicious. The original recipe is from Bella Online and we followed it almost completely, except for leaving out the ginger and cilantro due to allergy/hatred. If you like Indian, I'd highly recommend trying this dish at home.
Recipe behind the cut...
Spicy Roasted Eggplant (Baingan Bhartha)
Adapted from Bella Online
Ingredients:
- 2 medium eggplants
- 1 medium onion, finely chopped
- 2 small tomatoes, diced
- 2 large cloves of garlic, finely minced
- 1 piece of ginger, peeled and finely minced (1 inch) (not used)
- 2 small green chilies, cut in half lengthwise
- salt and pepper to taste
- ½ tsp turmeric
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp chili powder
- ½ tsp garam masala
- 2 tbsp canola oil
- handful of freshly chopped cilantro leaves for garnish (left out)
- Heat the oven to 400 degrees F. Lightly brush the eggplants with a little bit of oil on all sides and place on a foil lined baking sheet. Bake for 40-45 minutes, turning the eggplants after 20 minutes or so of baking until the eggplants are charred and collapsed. Remove from the oven and set aside to cool until needed.
- In a large skillet, heat the oil and add the onions. Cook the onions on medium heat until soft and golden brown, this may take up to 10 minutes.
- Next add the garlic, ginger, green chilies and all of the spices including the salt and pepper.
- After an additional 5 minutes, add the tomatoes. Stir the mixture frequently so as not to burn it.
- In the meantime, remove the outer charred skin from the eggplants and discard. Mash the eggplants well with a fork and add (along with any juices) to the skillet containing the spicy onion and tomato mixture.
- Mix well to combine and serve with basmati or jasmine rice.
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