Baingan Bharta (Eggplant, Onion and Tomato Curry) (GF, V)

Baingan Bharta (Eggplant, Onion and Tomato Curry) (GF, V)

This is a beautifully smoky dish, with the smokiness coming from the quick charring of the eggplant in the pot. There is a similar dish in Greece and Italy, with different seasoning, in both of those it is eaten cold. This dish can be served hot or cold, alongside or as the main dish.

Mr. B and I debated my posting of this recipe, as I couldn’t seem to get a blog worthy picture out of this, but in the end we decided to post it, as the it really is an amazingly deep and smoky curry and we wanted to make sure you got the chance to taste it

IMG_8030

Ingredients

  • ½ tsp. peanut oil
  • 1 small onion
  • 1 tomato, chopped
  • 2 large eggplants
  • ½ tsp. turmeric
  • ½ tsp. cayenne pepper
  • ½ tsp. garam masala
  • Salt to taste
  • Almond yogurt (optional)
  • Coriander/cilantro to garnish

Method

  • Heat oil in a pan, layer on the onion and tomato (make sure you do this first as it supplies the moisture)
  • Add the eggplant next and then the spices
  • If you have a pressure cooker, cook for 5 minutes
  • If you don’t have a pressure cooker, put a lid on the pot and cook on medium high for 20 minutes
  • When eggplant is cooked through, add in the yogurt if using and stir, top with coriander, and serve
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s