Meatless Monday – Baingan Bharta (eggplant with Indian spices)

Eggplant like okra is one of those vegetables that is either the most amazing thing you’ve ever eaten, or the most disgusting. If you’ve ever had a badly prepared eggplant parmesan, you know what I’m talking about. Have I got an eggplant recipe for you today, foolproof and delicious! This is a rustic looking dish – it won’t win any beauty awards, but the flavor…nothing short of fantastic. The Indian spices give the eggplant a wonderful complex exotic flavor without being overpowering, and cooking the tomatoes just intensifies their flavor and thereby the sweetness of the dish….it’s rich creamy, decadent. I love this rolled up in a tortilla, or served with rice or potatoes. Enjoy!

Ingredients

2 cups prepared eggplant (roughly two large eggplants)
Oil of choice
1⁄4 teaspoon turmeric
1 teaspoon Garam Masala
1⁄4 teaspoon cumin
Dash of cayenne pepper
1 tablespoon water
1⁄4 cup ghee
2 cups chopped onions
1 tablespoon ginger, finely grated with a microplane
2 cups tomatoes, finely chopped (canned or fresh)
1⁄2 cup cilantro, finely chopped

Instructions

1. Rinse and dry eggplant. Pierce two to three holes in each eggplant. Rub oil all over each eggplant.
2. Prepare eggplant one of two ways:
3. On a microwave safe dish, microwave eggplant for 5 minutes. Turn eggplant over and microwave an additional 5 minutes. Set aside to cool.
4. Or: using tongs, roast eggplant individually wrapped in aluminum foil over medium heat (gas burner), turning frequently for about 20 to 30 minutes. Eggplant should be very tender, and collapsing. Remove from heat and set aside to cool.
5. Slice eggplant in half, and scoop out flesh into a bowl. Discard the skin, and some of the seeds. Set aside.
6. Place turmeric, Garam Masala, cumin, and cayenne pepper into a small bowl.
7. Add water and stir to make a paste. Set aside.
8. In a large pot over medium heat, heat ghee.
9. Add onions, stir.
10. Saute onions, stirring frequently, until translucent.
11. Add ginger, stir.
12. Continue cooking onion/ginger mixture stirring frequently, until onions are golden brown.
13. Add spice paste to onion/ginger mixture, stir.
14. Cook for 1 minute, stirring frequently.
15. Add tomatoes, stir.
16. Cook 5 minutes, or until tomatoes soften, stirring frequently.
17. Add eggplant, stir to combine.
18. Cook stirring frequently for 20 minutes.
19. Add cilantro, stir.
20. Remove from heat.
21. Serve, and enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂