Indian Vegetables Recipes - Spiced Roasted Eggplant (Baigan Bhartha) Recipe

Ingredients

• 1 lb (500 g) eggplants

• 1 1/2 tablespoons ghee or oil

• 2 medium onions, diced

• 1 1/2 teaspoons ground coriander

• 2 teaspoons ground cumin

• 1 teaspoon ground red pepper

• 1/2 teaspoon Garam Masala (refer recipe)

• 3 medium tomatoes, blanched, peeled and diced

• 2 green chilies, deseeded and minced

• 1 teaspoon salt

• 2 1/2 teaspoons minced coriander leaves (cilantro)

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Method:

1. Rub the eggplants with a little oil and roast under a hot grill or broiler for several minutes on each side until the skin blackens and the eggplant is soft inside. Peel the eggplant, discard the skin, then slice and set aside.

2. Heat the ghee in a wok and stir-fry the onion until lightly browned. Add the coriander, cumin, red pepper and Garam Masala and stir-fry for 1 minute. Add the tomatoes and chili to the wok and continue to stir-fry for 2 to 3 minutes. Mix in the sliced eggplant and salt, and stir until dry. Sprinkle with coriander leaves.

Note: If using large Mediterranean eggplants, it may be necessary to halve or quarter them lengthwise first before roasting, so they evenly cook through.