Baingan Bharta ( Spicy Roasted Eggplant With Tomatoes, Cilantro |
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Prep Time: 60 Minutes Cook Time: 18 Minutes |
Ready In: 78 Minutes Servings: 6 |
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One of my fav Indian recipes. Great with naan or rice. Ingredients:
2 medium eggplants, halved lengthwise |
1/3 cup vegetable oil |
2 large onions, coaresly chopped |
3 tablespoons finely chopped peeled ginger |
1 lb tomato, coarsely chopped |
2 teaspoons ground cumin |
1 1/2 teaspoons sweet paprika |
1 teaspoon ground coriander |
1/2 teaspoon cayenne pepper |
1/3 cup chopped fresh cilantro |
Directions:
1. Preheat oven to 350°.
2. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet.
3. Roast eggplant until flesh is soft, about 1 hour.
4. Cool slightly.
5. Using spoon, scoop pulp from eggplant halves into medium bowl and mash.
6. Discard skins.
7. Heat oil in heavy large skillet over medium-high heat.
8. Add onions and sauté until golden brown, for about 6 minutes.
9. Add ginger and stir for 1 minute.
10. Add tomatoes and next 4 ingredients. Sauté for 5 minutes to blend flavors.
11. Add eggplant and stir until slightly thickened (about 5 minutes).
12. Remove from heat.
13. Stir in cilantro.
14. Season with salt and pepper.
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