You must be logged in to post a review.
Bhaingan Bharta (eggplant curry) is a fun and flavorful meal. This is a great way to spice up dinner and try new flavors!
Preheat the oven to 400 F. Cut the eggplant in half lengthwise, drizzle some oil on the flesh (so that it doesn’t stick to the baking sheet) and place the halves on a baking sheet flesh-side down. Roast for 40-50 minutes or until the skin is brown and pulling away from the flesh. The eggplant flesh should now be darker and appear wet. (You can also roast the eggplant by wrapping the whole thing in foil and putting it in the oven, but that method takes much longer).
If you’re serving the dish over rice, prepare the rice while the eggplant is roasting. I steamed one cup of dry brown rice, which was the perfect portion to go with the eggplant.
Once eggplant is finished roasting, allow it to cool enough to handle. Then peel the skin off (it should come right off). Place the flesh in a blender and blend until smooth.
Begin preparing the curry. Heat the 2 tablespoons of oil in a large skillet over medium-high. Once the oil is hot add the cumin seeds. Toast the seeds for two minutes then add the ginger. Sauté 3 to 5 minutes until very fragrant, then reduce heat to medium and add the chopped onion. Sauté about 3 minutes before adding the garlic, habaneros, ground cumin and turmeric. Cook until onion is translucent, about another 8 minutes. If you are using frozen peas, add them now.
Add the eggplant to the rest of the ingredients, reduce the heat if necessary and cook 5 minutes. Add the tomato (and the green peas if using fresh or canned peas), cover the pan and allow the mixture to cook another 5-8 minutes, stirring occasionally. Do a taste test and add salt as necessary.
Serve over brown (what I used) or basmati rice!
Recipe adapted from cravecookclick.com recipe for Bhaingan Bharta.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!