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
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
