Bengan Bharta Indian Eggplant
- Ready In:
- 1hr 40mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 2 eggplants
- 1 small onion
- 1 1⁄2 teaspoons garlic
- 1 tablespoon ketchup
- 1⁄2 cup chopped tomato
- 1 sprig green onion, finely chopped
- 1 teaspoon cumin or 1 teaspoon mustard seeds
- 1⁄2 teaspoon fresh coriander
- mixed spice
- 1⁄4 teaspoon asafoetida powder
- 1⁄2 teaspoon turmeric powder
- 1 - 1 1⁄2 teaspoon coriander powder
- 1⁄2 teaspoon garam masala
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons vegetable oil
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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