Recipe by Carol Bullock
If you like eggplant and Indian cuisine, you should like this.
Top Review by Mini Ravindran
Actually, after one has mashed the roasted eggplant pulp, put the onions and other spices in the oil and fry till they are golden brown. Then add atleast a cup full of fresh and finely chopped tomatoes. Keep stirring till the gravy is well done and becomes red. Now add the mashed pulp and keep sauteeing for additional 3-4 minutes. Sprinkle fresh green coriander leaves. Only this way one gets an authentic indian Eggplant Bharta. Hope you find this useful. Smiles Mini
- 2 eggplants (Japanese are best)
- 1 large finely chopped onion
- 5 garlic cloves, peeled and crushed
- 2 green chilies, chopped
- 1 teaspoon salt
- 1⁄2 cup chopped fresh cilantro
- 1 tablespoon vegetable oil (for frying)
Directions See How It's Made
- Cut eggplants in half.
- Rub some oil over the cut side of the eggplant.
- Roast or broil, until the skin is lightly burned, and the eggplant is completely soft (12-15 minutes).
- Peel eggplant.
- Put pulp into a bowl, and mash with a potato masher.
- Add onion, garlic, chilies, salt, cilantro, and 1/2 tsp oil, and mix very well.
- Heat remaining oil in a frying pan.
- Add eggplant mixture, and fry for 3-5 minutes , until fairly dry.
- Serve alone, or with basmati rice.