Bengan Bharta Indian Eggplant

Recipe by Chef #420960
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • First, roast the eggplant. Put the oven at 450 degrees. Pierce the eggplants with a fork about ten times each. Cover lightly in oil and a pinch of salt. Roast for 30 min to an hour- however long it takes for the skin to wrinkle but not burn, and make crackling sounds as it bakes.
  • Allow eggplant to cool enough to handle. Remove the outer skin and either mash completely, or use one of those dicer machines and dice fine.
  • In a large sauce pan, heat the vegetable oil, put in the cumin/mustard seeds and asefoitida, or if using my weird mix mentioned in the description, do not add the spice yet.
  • Either way, add the onion'/garlic and saute until golden. If using my spice mix, add to diced tomatoes and ketchup and mix in a cup.
  • Add tomato spice mix and cook 2 min on medium-low.
  • Add chopped/mashed eggplant and a teaspoon of water IF needed (you want a thick sauce). Add green onions and 1/2 the cilantro.
  • Cook on medium low for 10 min, stir occasionally.
  • Taste, and if needed, cook on low an additional 5 - 10 minutes, stirring and adding water if needed.
  • Add remaining cilantro and if desired, about 1/8 tsp lemon juice to brighten the flavor.
  • Serve over basmati rice or with naan bread.
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