ingredients
all
3 whole medium eggplants
2 tbsp oil
to coat eggplant
4 tbsp olive oil
1 tbsp whole cumin seeds
6 cloves garlic
minced
1/4 inch ginger
minced
1 whole medium onion
diced small
2 whole chilies
seeded and diced small
3 whole roma tomatoes
diced
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground garam masala
frozen green peas
optional
cilantro
chopped
lemon
a squeeze
salt
to taste
cookware
  • sheet pan
  • sauté pan
  • bowl for service
  • spoon for service
For the Baingan Bartha
1
Preheat your oven to 500°F.
2
Rub oil over the eggplant to evenly coat and place on a sheet pan. Roast the whole eggplants in the oven for about 20 minutes or until dark and charred. We want it to impart a nice smoky flavor.
3
Preheat a large sauté pan over medium high heat.
4
Add the olive oil and whole cumin seeds and cook for 30 seconds or until aromatic.
5
Add the garlic, ginger and onions and sauté for 5-10 minutes.
6
Add the chilies and tomatoes and cook for 5 minutes.
7
Now add the ground spices and cook for 5 more minutes.
8
Peel the roasted eggplant with your fingers and discard the skin. Roughly chop the eggplant into small pieces, then add the eggplant and green peas (optional) to the sautéing mixture. Stir until everything becomes homogenous.
9
Add the chopped cilantro, a squeeze of lemon and salt (to taste).
To Serve
10
Serve with warm Naan bread!