Indian Eggplant Bharta
Indian Eggplant Bharta
Rating: (1 rated)
Recipe Yield: Total time: 1 hour | Serves 4 to 6
2 eggplants (2 to 3 pounds total) 2 to 3 tablespoons oil 1 onion, chopped 2 to 4 jalapenos or other hot chiles, seeded if you want less heat, minced 2 teaspoons minced ginger root 2 large cloves garlic, minced 1 1/2 teaspoons ground coriander 1 teaspoon ground cumin 1/2 teaspoon turmeric 1 (14 1/2-ounce) can tomatoes, drained and chopped Salt Cayenne pepper, optional 2 tablespoons chopped cilantro

Step 1 Roast, broil or grill the eggplants, then peel them. Chop the eggplant pulp fine with a knife or in a food processor.

Step 2 Heat the oil in a large skillet. Add the onion and cook over medium heat until it begins to brown, 7 minutes. Add the jalapenos, ginger and garlic and cook for 30 seconds, stirring. Stir in the coriander, cumin and turmeric, followed by the tomatoes.

Step 3Bring to a simmer and cook over medium heat until thickened, 7 minutes.

Step 4Add the eggplant, salt and cayenne pepper to taste and cook, stirring often, until the mixture is thick, 5 to 10 minutes. Taste and adjust seasoning. Serve the eggplant hot, cold or at room temperature, spooned into a shallow bowl and sprinkled with cilantro.

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