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, cumin, coriander garam masala
¼ tsp chili powder
2 tbsp of oil (vegetable or canola)
handful of freshly chopped cilantro leaves for garnish
Instructions
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 flavour
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.
Originally Submitted
4/26/2011
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