Smoky Indian Eggplant Baingan Bartha
From scrumptious 16 years ago
- 35 minutes to make
- Serves 2
Baingan Bartha, a smooth, savory Indian eggplant dish, is an addiction in our household. My boyfriend and I could both eat a mountain of it! We found this recipe online at www.theveggietable.com (adapted from Madhur Jaffrey's "World Vegetarian") and modified it to suit ourselves. Read more It came out perfectly - we ended up making it several times in one week. As my boyfriend's father said when we fed him our leftovers, "Hey! This tastes like Indian food!" No better compliment for two neophyte Indian-cuisine cooks. The recipe is a great one for making with two cooks - one to man the grill and the other to prep the rest of the ingredients while the eggplant is cooking. I generally hate recipes that require a grill (because I don't usually have access to one) so I have included instructions in the "Alterations" section for making this using the oven. NOTE ON SERVING SIZE: The original recipe said it served four using the ingredient amounts I have given below. Perhaps we are piggies, or perhaps our eggplants didn't yield as much because there were many small ones rather than one large one, but, either way, the two of us finished this off in one sitting, and so I would probably always double this recipe in order to have leftovers! See less
Ingredients
- 5 medium-sized Japanese eggplants (see note in "Alterations" section for using Italian eggplant) shopping list
- A few tablespoons olive oil and chopped garlic for eggplant marinade shopping list
- 4 T. peanut or canola oil shopping list
- 1 C. minced onion (yellow or red) shopping list
- 2-inch piece of fresh ginger, peeled and minced or grated shopping list
- 1 C. ripe tomato, peeled and chopped shopping list
- 1 1/2 t. ground cumin shopping list
- 1/8 t. cayenne shopping list
- 1/2 t. salt shopping list
How to make it
- Slice eggplants in half, lengthwise, and score shallow cuts across the face of each eggplant with a knife. Brush on marinade. Grill over medium heat until soft, turning once. Eggplant skins will get slightly burnt, and that's fine. (see note in "Alterations" section for an alternative to grilling the eggplant.)
- Scoop out the flesh of the eggplant, using a spoon to pull all the flesh away from the skin. If a few little bits of skin get into the pile, that is fine. Coarsely chop the eggplant.
- Heat oil in a frying pan over medium-high heat, add onions, and saute, stirring frequently, until onions begin to brown.
- Add ginger, stir for one minute, then add tomatoes.
- Cook, stirring frequently, for 3-5 minutes, until slightly reduced.
- Stir in cumin, cayenne, and salt, then add eggplant.
- Reduce heat to medium and cook for 10-15 minutes.
- Serve hot.
The finished dish, with grilled broccoli and rice
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Reviewed by 1 people-
This totally grabs my attention!! Indian flavored eggplant. yes yes yes!! thank you for posting. 5555555555555
ttaaccoo
in Buffalo loved it
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" It was excellent "