08 Feb Eggplant Bharta
This delicious dish is full of flavour, and works brilliantly as a side for any curry. Because the eggplant needs to be roasted, advance planning is required. If you roast the eggplant in advance, the final preparation is very quick. Based on this recipe.
3 medium eggplants (roughly 500g/1 lb)
2 T vegetable oil
1 t cumin seeds
2 medium onions, finely chopped
1 T garlic paste or finely chopped garlic
1″ piece of ginger finely grated
2 green chillies (optional)
2 large tomatoes, chopped
1/2 t coriander powder
1/2 t cumin powder
1/2 t garam masala (make your own garam masala if you wish)
2 T finely chopped fresh green cilantro (coriander)
Roast the eggplant. Here are two possible ways:
1. Gas stove method. Place the eggplant straight on the burner. Keep flame on low. Keep turning and cooking till all the skin on the eggplant is charred and the inner flesh looks really soft. A good sign to watch for is that the eggplant seems to ‘cave in’ on itself.
2. Oven or Bar-b-que. Turn periodically till all the skin on the eggplant is charred and the inner flesh looks really soft.
Once the eggplant is roasted, allow to cool fully, then peel and discard the charred skin. Once cool, coarsely mash and keep aside.
Heat oil in large pan on medium heat.
Add cumin seeds and cook till the spluttering stops.
Add the onions and fry till soft and translucent.
Add the garlic and the ginger and fry for 1 minute.
Add the tomato and all the powdered spices. Stir well and cook for 3-5 minutes, stirring often to prevent the spice mix from sticking to the pan. Sprinkle a little water if needed.
Add mashed eggplant and mix well.
Add the cilantro and stir.
Cook another minute and turn off the heat.
Serve hot with rice and your favourite curry.