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Recipe: Baigan Bharta

by Maggie T 1 Aug 2011
Recipe: Baigan Bharta

Serves 4


1 large eggplant
2 tomatoes, chopped
2 onions, thinly sliced
1 red pepper, chopped
1 green chilli, finely chopped
2 cloves garlic, crushed
1 tsp ginger, crushed
1 tsp garam masala
1 tsp turmeric
1 tsp chilli powder
1 tbsp coriander
1 tbsp cumin seeds
3 tbsp oil
Salt to taste
Juice of 1 lime
Cilantro leaves to garnish


Preheat oven to 200°C. Place eggplant in baking dish and bake for 20 to 25 minutes. Can also grill eggplant or roast over direct flame. Allow to cool. Peel the skin off and take only the inner flesh of the eggplant, but I like to leave about a quarter of the skin. (But discard charred skin) Chop the eggplant coarsely and set aside. Heat the oil in pan and add red pepper. Cook for one minute and remove. Add cumin seeds. Once they sizzle, add the turmeric powder and stir. Then add onions and green chilli and fry until onions are light golden brown. Add garlic, ginger and fry for one minute. Add the tomatoes and stir. Add turmeric, coriander and chilli powder. Stir well and cook for about five minutes. Add a little water if needed. Add the eggplant and mix well. Add the garam masala and salt to taste. Simmer for another 6 to 8 minutes stirring occasionally. Remove from heat. Squeeze juice from one lime over dish. Stir and serve hot. Garnish with cilantro leaves. Best eaten with roti or plain rice.

Tip: Can be frozen for up to 2 weeks. Sometimes I freeze in small quantities and add to chicken curries.

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