SPICY ROASTED EGGPLANT (Baingan Bhartha)
Yield: serves 6
Ingredients:
2 medium eggplants
1 medium onion, finely chopped
2 small tomatoes, diced
2 large cloves of garlic, finely minced
1 piece of ginger, peeled and finely minced (1 inch)
2 small green chilies, cut in half lengthwise
salt and pepper to taste
½ tsp turmeric
½ tsp ground cumin
½ tsp ground coriander
¼ tsp chili powder
½ tsp garam masala
2 tbsp of oil (vegetable or canola)
handful of freshly chopped cilantro leaves for garnish
METHOD:
Heat the oven to 400 degrees F. Lightly brush the eggplants with a little bit of oil on all sides and place on a foil lined baking sheet. Bake for 40-45 minutes, turning the eggplants after 20 minutes or so of baking until the eggplants are charred and collapsed. Remove from the oven and set aside to cool until needed. This may also be done using the oven broiler or even a grill, although the cooking times and temperatures will vary dependent upon the method used. The key is the charred flavor of the eggplant.
In a large skillet, heat the oil and add the onions. Stir fry the onions on medium heat until soft and golden brown, this may take up to 10 minutes. Next add the garlic, ginger, green chilies and all of the spices including the salt and pepper. After an additional 5 minutes, add the tomatoes. Stir the mixture frequently so as not to burn it. In the meantime, remove the outer charred skin from the eggplants and discard. Mash the eggplants well with a fork and add (along with any juices) to the skillet containing the spicy onion and tomato mixture. Mix well to combine, garnish with the chopped cilantro and serve with fragrant rice or rotis.
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ROASTED EGGPLANT WITH YOGURT (Vangyachi Bhareeth)
Yield: serves 6
Ingredients:
2 medium eggplants
1 medium red onion, finely chopped
3 small green chilies, cut in half lengthwise
salt and pepper to taste
2 cups yogurt
1 tsp of oil (vegetable or canola)
handful of freshly chopped cilantro leaves for garnish
METHOD:
Heat the oven to 400 degrees F. Lightly brush the eggplants with a little bit of oil on all sides and place on a foil lined baking sheet. Bake for 40-45 minutes, turning the eggplants after 20 minutes or so of baking until the eggplants are charred and collapsed. Remove from the oven and set aside to cool until needed. This may also be done using the oven broiler or even a grill, although the cooking times and temperatures will vary dependent upon the method used. The key is the charred flavor of the eggplant.
In a large mixing bowl, combine the onion with the green chilies, salt, pepper and yogurt. Mash the eggplant with a fork and add it to the yogurt and onion mixture. Garnish with cilantro and serve.
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