Baingan Bharta Wrap
From jo_jo_ba 12 years ago
- 1 hour to make
- Serves 1
Delicious, spicy roasted eggplant curry enveloped in a soft lavash
Ingredients
- 250g eggplant, unpeeled shopping list
- 1/4 cup water shopping list
- 1/4 medium sweet onion, diced shopping list
- 3 cloves garlic, minced shopping list
- 2 tsp curry powder shopping list
- 1 tsp garam masala shopping list
- 1/4 tsp cayenne pepper shopping list
- 1/2 tsp sea salt shopping list
- 1/4 tsp ground ginger shopping list
- 1/4 tsp cinnamon shopping list
- 1/2 tsp cumin shopping list
- 1/3 cup water shopping list
- 3 tbsp crushed tomatoes shopping list
- 1 lavash wrap bread shopping list
How to make it
- Set oven racks at the two lowest levels; preheat to 450°and coat a baking sheet with cooking spray.
- Place eggplant half on the prepared baking sheet, cut-side down. Roast for 25 minutes.
- Scoop out the pulp into a bowl and set aside.
- Place a non-stick pan over medium-low heat.
- Add 1/4 cup water, onion and garlic and cook, stirring, until softened and fragrant - about 3-5 minutes.
- Raise the heat to medium high, and stir in curry powder, garam masala, cayenne, salt, ginger, cinnamon and cumin until fragrant.
- Pour in the remaining water, crushed tomatoes, and eggplant puree and stir well to incorporate all the spices.
- Cook, without stirring, for 4-5 minutes, until the bottom of the eggplant mash begins to caramelize and crisp.
- Scrape into the lavash wrap, roll up and enjoy.
People Who Like This Dish 4
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