Baingan Bharta ( Spicy Roasted Eggplant With Tomatoes, Cilantro
One of my fav Indian recipes. Great with naan or rice.
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READY IN: 1hr 18mins
SERVES: 6
YIELD: 6 side dish servings
UNITS: US
INGREDIENTS
Nutrition- 2
- 1⁄3cup vegetable oil
- 2
- 3tablespoons finely chopped peeled ginger
- 1
- 2teaspoons ground cumin
- 1 1⁄2teaspoons sweet paprika
- 1teaspoon ground coriander
- 1⁄2teaspoon cayenne pepper
- 1⁄3cup chopped fresh cilantro
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DIRECTIONS
- Preheat oven to 350°.
- Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet.
- Roast eggplant until flesh is soft, about 1 hour.
- Cool slightly.
- Using spoon, scoop pulp from eggplant halves into medium bowl and mash.
- Discard skins.
- Heat oil in heavy large skillet over medium-high heat.
- Add onions and sauté until golden brown, for about 6 minutes.
- Add ginger and stir for 1 minute.
- Add tomatoes and next 4 ingredients. Sauté for 5 minutes to blend flavors.
- Add eggplant and stir until slightly thickened (about 5 minutes).
- Remove from heat.
- Stir in cilantro.
- Season with salt and pepper.
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