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Food Blog

Baingan Bharta/Eggplant Curry

Have you ever tried Baingan Bharta? Cheryl and I are crazy about eggplant/aubergine, and one of our favourite dishes is an eggplant curry. Here's roughly how we made our latest batch:

  • in oven at 400°F, roast 20 small Indian eggplants (or an equivalent amount of other eggplant varieties) until soft (about 20-30 minutes). Let cool, remove stems, chop and set aside. Traditionally you would peel the skin off the eggplants after roasting, but we like leaving the skins on for the extra flavour, texture and fibre.
  • In a large, deep frying pan, heat 3 tablespoons of oil/ghee, then add 1 sweet red/orange/yellow pepper, fry for a minute or so, then remove, drain and set aside
  • in the same oil, add 2 heaping teaspoons of cumin seed and fry until toasted
  • add 2 medium onions, finely chopped, fry until caramelizing. Add more oil as needed.
  • add and fry:
    • 2 heaping teaspoons ginger chopped or minced
    • 2 heaping teaspoons garlic chopped or minced
    • 1-3 green chilies chopped (use more or less as you wish to control heat, and depending on how hot your chilies are)
  • add two tomatoes chopped and fry until soft
  • add 1 heaping teaspoon each of turmeric, cumin and coriander powders, stir in and let blend for a minute
  • fold in your roasted eggplant, stir and combine, cover with lid and let cook for 10-15 minutes, stirring to keep it from sticking
  • add salt to taste (likely 1-2 teaspoons)
  • turn off heat and fold in the fryed sweet pepper you set aside

Serve with rice, chapati or other breads, and preferably also with a protien source such as daal. Enjoy!

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