Baigan Bharta is a curry dish from India. The main ingredient is roasted eggplant. It’s a light and healthy meal, but yet filling and delicious. That’s a combination doesn’t come along very often. Oh, and it’s easy to make. You do need to allot some time for roasting the eggplant, but even that doesn’t take very long.
Step one: Brush eggplant with oil and roast it on a gas burner over medium heat. Frequently turn the eggplant, until fully roasted. You could also broil it in the oven. Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin. Mash the flesh.
Step two: Heat oil in a pan or skillet. Add green chili and onion and fry over medium heat until light golden brown.
Step three: Add red chili powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
Step four: Add green peas and mashed eggplant. Stir well. Fry for 5-7 minutes over medium heat.
Serve over half cup brown rice, garnish with a lime wedge a dollop of yogurt, coriander leaves and serve hot.
Baigan bharta makes excellent leftovers; I might even argue it is better the second day.
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A friend of mine cooked this after I gave him the recipe. It was delicious although he said the cook time was way off. We also let it sit over night to meld the flavors. You were totally right about that. Thanks for posting.
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heathen on 10.13.2010
This was so unbelievably delicious! Thank you for posting this recipe!