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Mashed Fire-Roasted Eggplant |
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Serves: 4
Print this Recipe
(Baingan ka Bhartha)
Category: Eggplant, Vegan
Makes 4 to 6 servings
Seasoned just with salt, this authentic home-style specialty is a textured eggplant mash with lots of natural flavor. It has no resemblance to the heavily creamed and spiced bhartha (mashed eggplant) dishes that you find in Indian restaurants. My family loves its smoky aroma and taste, so we often quickly devour it at mealtimes. I also often present it as a dip for fresh vegetables and in sandwiches in place of grilled eggplants.
2 medium oval-shaped eggplant (about 3/4-pound each)
3 tablespoons vegetable oil
5 to 7 fresh green chili peppers, such as serrano, whole (puncture skin to prevent bursting), or mince 1 pepper
1 large onion, finely chopped
2 large tomatoes, finely chopped
1 1/2 cups finely chopped fresh cilantro, including soft stems
1 teaspoon salt, or to taste
1. Flame-char or roast the eggplants, then peel and mash, as per INFORMATION AND SPECIAL TECHNIQUES: __Roasting and Grilling Vegetables, Eggplant.
2. Heat the oil in a large wok or saucepan over medium-high heat, add the green chili peppers and onion, and cook, stirring, until golden, about 7 minutes. Add the tomatoes and 1 cup cilantro and cook, stirring occasionally, until the tomato juices evaporate, about 5 minutes.
3. Mix in the eggplant pulp and salt. Reduce the heat to medium-low and cook, stirring occasionally, about 15 minutes. Mix in the remaining 1/2 cup chopped cilantro during the last 5 minutes. Transfer to a serving dish, dig out the chili peppers and place on top as a garnish (and a warning), and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Mashed Fire-Roasted Eggplant comes from the Cook'n in India collection. Click here to order this CD or download this brand-name recipe set right now!
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