I was craving Indian food… easily in my top three favourite ethnic foods. The spicier the better. So found this recipe from the great people at http://myindiantaste.com/baingan-bharta-recipe-smoky-spiced-mashed-eggplant/
Grabbed a bottle of wine bought so many spices… that’s the best part of Indian food… so many spices. If you’ve never cooked Indian food before be prepared for a big spice investment.
So started making this… and within seconds my house smelt amazing! So this was good…. I’m not a fan of egg plant so will probably avoid that next time. But I will admit I need some help… there’s something missing in the spice. It starts great, ends great but the middle is just missing something. So give me your feedback and lets see what I did wrong.
- 2 large eggplants;
- 2 onions, chopped;
- 4 tomatoes, chopped;
- 2 green chilies, chopped;
- 1 tbsp grated ginger or ginger paste;
- 1 tbsp crushed garlic or garlic paste;
- 1 tbsp cumin seeds;
- 1 tsp turmeric powder;
- 1 tbsp coriander powder;
- 1 tsp cumin powder;
- ½ – 1 tsp red chilli powder (more or less, as per taste);
- 1 tbsp garam masala;
- 3-4 tbsp oil;
- ½ tsp salt (more or less, as per taste);
- lemon/lime juice;
- few fresh coriander/cilantro leaves.
- Start by roasting the eggplants on an open flame or in the oven, until cooked/soft. Remove the aubergines and immerse them in a bowl of water to cool down.
- Peel the skin from the roasted and smoked eggplant and chop the eggplant finely or mash it.
- Heat some oil into a deep frying pan. Add cumin seeds and fry few seconds, until they start to sizzle. Add chopped onions and green chilies. Fry until onion changes color to golden brown. Add ginger and garlic and stir fry for another minute.
- Bring in the tomatoes, stir and cook until tomatoes get mushy and oil starts to separate. Put all powder spices and salt, mix and cook for another minute.
- Add mashed eggplant, stir and cook on low heat for 5-7 minutes, stirring from time to time.
- Turn off the heat and squeeze some lemon/lime juice. Mix well. Add coriander/cilantro leaves, mix and serve warm.