Baigan Bharta (Mashed Eggplant)
Yield
1 servingsPrep
5 minCook
20 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
garlic
|
*
|
| 2 | medium |
eggplant
|
*
|
| 1 | x |
cilantro
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
onions
|
*
|
| 1 | x |
ginger
|
*
|
| 1 | x |
tomatoes
|
*
|
| 1 | x |
mustard oil
mustard oil |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
garlic
|
*
|
| 2 | medium |
eggplant
|
*
|
| 1 | x |
cilantro
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
onions
|
*
|
| 1 | x |
ginger
|
*
|
| 1 | x |
tomatoes
|
*
|
| 1 | x |
mustard oil
mustard oil |
* |
Directions
Cooking the eggplant: Poke the eggplants (say 2, medium sized ones) with a knife, and insert slivers of garlic in the slits.
The eggplant can be roasted either in a conventional oven, a microwave, or ideally, on a slow charcoal grill.
When they are done (they become kinda' limp), peel, and mash up the insides.
Use a knife to cut up the long fibres.
Seasoning: In a wok, heat some oil, and add chopped onions, and chopped ginger.
Fry until the onions are semi-browned, and then add the mashed eggplant.
Add salt, and pepper to taste. Season with lots of chopped cilantro (coriander leaves).
Since the eggplant is already cooked, you need not cook for long in the wok just long enough to mix things up good. A tomato or two chopped fine, and added with the eggplant also tastes good.
Alternative sesoning: Chop onions, ginger, tomatoes, and cilantro, and mix cold with the mashed eggplant, and a few table spoons of mustard oil.
The mustard oil gives a nice tangy taste.
Look for mustard oil in your nearest Indian grocery store.
