Dinner Tonight: Baingan Bharta (Eggplant Curry)

Garam masala has become something of a selling point for me. Whenever I run across it in the list of ingredients I tend to stop and salivate. I don't know what it is about the blend of spices. So I was sold as soon as I stumbled up on this simple recipe from Vegetarian Concoctions. I was just searching for an interesting way to utilize an eggplant I had stashed in the fridge, but now I had a rich and fragrant dish to look forward to.

The only remotely difficult part of this recipe is cooking the eggplant. You could roast it in the oven for 30 minutes or so. But I've found that broiling it is quicker and produces fine results. You just need to keep checking on it, turning it over occasionally so each side gets cooked evenly.

About the only bad thing I can say is that there is a little too much onion in here from my tastes. I tended to pick around them to find the little nuggets of eggplant. I'd probably recommend using just one onion, and doubling the eggplant. But that's just me.

Dinner Tonight: Baingan Bharta (Eggplant Curry)

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About This Recipe

Ingredients

  • 1 large eggplant
  • 2 small onions, chopped
  • 4 tomatoes, chopped
  • 2 garlic cloves, minced
  • 3 jalapeños, seeded and chopped
  • 1 tablespoon ginger, grated
  • 1 teaspoon red chili powder
  • 2 tablespoons ground cumin
  • 1 teaspoon garam masala
  • 1/4 teaspoon turmeric
  • 2 tablespoon Canola oil
  • Salt
  • Handful cilantro, chopped

Procedures

  1. 1

    Preheat the broiler. Rub a little bit of the oil on the eggplant and set underneath the broiler. Cook until flesh is very tender, flipping every 3 to 4 minutes, about 8 to 10 minutes total. Remove and set aside to cool down.

  2. 2

    Pour the rest of the oil into a large skillet over medium heat. Add 1 tablespoon of the cumin and cook until fragrant, about 30 seconds. Toss in the ginger and chilies, and cook for a minute, stirring constantly. Add the onions and cook until translucent, about 5 to 7 minutes. Dump in the tomatoes and cook for 5 to 7 minutes more.

  3. 3

    Remove the skin from the cooled down eggplant, and roughly chop the tender flesh. Add to the skillet along with the red chili powder, garam masala, tumeric, and the rest of the cumin. Cook for 5 minutes so all the flavors can mingle. Season to taste with salt and garnish with some cilantro.

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