One of my clients shared this recipe for Baingan Bharta with me, and I just can't get enough. Besides being inexpensive and easy to prepare, it's flavorful and hearty, dairy free but creamy and absolutely scrumptious. Serve it with rice or naan, and you're in for an epicurean delight!
Baingan Bharta
serves 4-6
Ingredients:
- 1 large eggplant
- 2 tbs olive oil
- 1 chopped yellow onion
- 1 chopped jalapeno pepper
- 1 inch minced piece of fresh ginger
- 1 15-oz can diced tomatoes
- 3 tsp garam masala
- 1 tsp cumin seeds
- 1 tsp sea salt
- 1 tsp turmeric
- 1 bunch cilantro
Directions:
- Preheat oven to 400.
- Half eggplant lengthwise.
- Rub both sides with olive oil.
- Sprinkle the meaty side with salt.
- Roast, skin side up for 25-30 minutes until tender.
- Set oven to broil and roast an additional 5 minutes.
- Saute chopped onion in olive oil until tender.
- Add chopped jalapeno and minced ginger and saute another 5 minutes.
- Add spices and stir until you begin to smell the spices.
- Scoop out the flesh of cooled eggplant into a bowl and discard the skin.
- Add the eggplant and diced tomatoes to the onion spice mixture and stir together.
- Cook together for another 5 minutes.
- Puree in a blender or food processor until smooth.
- Top with cilantro and serve.
