Monday, January 6, 2014

Baingan Bharta (Indian Mashed Eggplant)

When Scot and I go out these days we tend to more "eastern" cuisines. Asian fusion, Indian or Nepalese, get the idea.

One of our favorite little Indian spots serves this amazing dish called Baingan Bharta -- it's just mashed up eggplant simmered in spices and then serves over rice.  It's amazing and I set out to recreating it at home for a fraction of the price. Of course, it's not exact, but it's pretty close and we're happy with it.

If you, too, like Indian foods, then this meal may be right up your alley.  Serve this with your favorite dal on the side, or roast some "Indian inspired" chickpeas.

The recipe I worked from can be found here

Baingan Bharta
serves 4 men

  • 2 lbs eggplant.  Chop it into 1 inch cubes and roast it at 350 for 30 minutes
  • 1 large onion, chopped
  • 1 TBLS minced garlic
  • 1 TBLS grated fresh ginger
  • 1 can diced tomatoes, with juice (fire roasted is great)
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1/2 tsp tumeric
  • 1 TBLS sugar (opt)
  • 1 TBLS lime juice
  • 1/4-1/2 tsp salt, to taste
  • 1/2 cup water
Seasoned Rice (optional)
  • 1 1/2 cups brown rice
  • 3 cups water
  • 1 tomato bullion cube
  • 1 tsp cumin
-- In a large skillet or saucepan, saute onion until soft.  7-9 minutes.  Add garlic and ginger and saute 1 minute until fragrant. 
-- Add tomatoes with juice and spices and stir
-- Add cooked eggplant and 1/2 cup water.  Cover, stirring occasionally, cook until eggplant is broken down, about 15 minutes.
-- Mash or run a hand blender through it a little to get it the consistency you want.

Serve over rice. 

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