Ingredients
- 1 large eggplant
- 1 large chopped onion, about 1 cup
- 1 large chopped tomato, about 1 cup
- 4 cloves of garlic, minced
- 1.5 – 2 inch of ginger, minced
- 1 cup frozen green peas (optional, but tasty)
- Light tasting oil
- 1 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1 Tbsp garam masala
- 1/2 tsp turmeric powder
- A dash of liquid smoke
- Heat, however you like it:
- 1/2 tsp red chili powder
- 1/2 tsp crushed red peppers
- 1 fresh jalapeño
- Dried red chilies.. etc.
- 2 Tbsp Kasuri Methi, or dried Fenugreek leaves
- Chopped coriander, if you’re into it
- Salt
Directions
If like me, you have no access to a gas stove, preheat your oven to 450 degrees Fahrenheit.
Baingan Bharta normally carries a smokey flavour from roasting the eggplant on an open flame, until the skin cracks and burns. This recipe has roundabout way of adding in that heartwarming taste with liquid smoke and some smokey paprika. If you have a gas stove or a BBQ, then I would say start off by roasting the whole eggplant on the open flame for about 15 minutes, and then move on to the next step.
Cut your raw eggplant in half, and rub it all over with a little oil. Set it cut side down on a rimmed banking sheet and roast for about 30 minutes, until the skin is blackened and the eggplant is soft inside.
While the eggplant is in the oven, get your aromatics going.
Add a little oil to a hot pan, and toss in your cumin and coriander seeds. The seeds should jump and crackle, but not burn.
Add the chopped onion, and stir, letting it cook for a few minutes. Then add ginger and garlic next, and cook for another 30 seconds.
Time to add in the remainder of your spices, the turmeric, garam masala, smokey paprika, and a little salt, along with your chilies, whole, fresh, or powder. You might want to have the stove fan going by this point, it’s going to get a little smokey, and a little spicy.
After stirring for another 30 seconds or minute, add in your tomatoes, stirring all around to unstick any crispy bits. Cook over medium heat for 5-10 minutes, until you see oil come to the surface. Then turn the heat to low and refocus on your beautiful charred eggplant halves.
There is more than one way to peel a roasted eggplant. I usually get a large metal spoon and scoop out the flesh. You can also peel off the skin with your hands while that remain cut-side down. Once you have removed the skin, give your eggplant a quick chop into thirds and drop the entire thing into your pan.
Bring the heat back up to medium and stir the eggplant around with the onion-tomato mixture. Let it cook down for 20-30 minutes, stirring occasionally, and watch the eggplant turn from white to brown as it soaks up the spices and continues to release water, and watch for oil to come to the surface once again.
Taste, and season here.
Stir in your peas, and let them sit in that hot curry to warm, then finish with Fenugreek leaves and coriander.
Serve over rice, with some warm fresh bread, or both!
Measuring Up 