Baingan Bharta is an Indian dish that uses eggplant as the base of the recipe. Follow Theresa’s tutorial on how to make this delicious vegetarian dish.
Makes 4 servings
Note: If you don’t have turmeric and garam masala (an Indian spice blend), substitute 2 tsp of curry powder.
2 pounds eggplant
2 tablespoons lime juice
2 Tbsp vegetable oil
1 medium onion, peeled and chopped
3 cloves garlic, peeled and finely chopped
1 fresh hot green chile like a jalapeño, or more to taste, thinly sliced (discard seeds for less heat)
1 pound fresh or canned tomatoes, chopped
½ teaspoon turmeric
2 tsp garam masala
1 tsp kosher salt or to taste
½ cup peas, fresh or frozen
½ cup cilantro, chopped
- Prick the eggplant with a thin-blade knife. Grill or broil at very high heat, turning as necessary until the skin is blackened and the eggplant collapses. It will take about 20 minutes.
- When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.
- Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric, garam masala (or curry powder) and salt. Cook until the tomato is soft, 5 minutes or so.
- Stir in the eggplant purée and peas, and cook, stirring, 3 to 5 minutes. Stir in the cilantro and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.