ingredients
all
3 whole medium eggplants
2 tbsp oil (to coat eggplant)
4 tbsp olive oil
1 tbsp whole cumin seeds
6 cloves garlic
minced
1/4 inch piece of ginger
1 whole medium onion
diced small
1 1/2 whole green chilies
seeded and diced small
3 whole roma tomatoes
diced
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground garam masala
chopped cilantro
to taste
squeeze of lemon
to taste
salt
to taste
optional: frozen green peas
cookware
  • sauté pan
  • sheet pan
  • bowl for service
  • spoon for service
For the Baingan Bartha
1
Preheat your oven to 500°. Rub oil over the eggplant to evenly coat and place on a sheet pan. Roast the whole eggplants in the oven for about 20 minutes or until dark and charred. We want it to impart a nice smoky flavor. Preheat a large sauté pan over medium high heat. Add the oil and whole cumin seeds and cook for 30 seconds or until aromatic. Add the garlic, ginger and onions and sauté for 5-10 minutes. Add the chilies and tomatoes and cook for 5 minutes. Now add the ground spices and cook for 5 more minutes. Peel the roasted eggplant with your fingers and discard the skin. Roughly chop the eggplant into small pieces and add it to the sautéing mixture and stir until everything becomes homogenous. Add the chopped cilantro, a squeeze of lemon and salt (to taste).
To Serve
2
Serve with warm Naan bread!