Watch as I show you how to make this easy yet flavorful Indian curry dish made from eggplants and tomatoes.
|For baingan bharta:|
|Onions||2 Medium , skinned and quartered|
|Roma tomatoes/8 medium tomatoes||16|
|Chili pepper||2 (depending on how hot you want it)|
|Ginger||3 Inch , peeled and microplaned|
|Garlic||6 Clove (30 gm) , minced|
|Ground coriander||2 Tablespoon|
|Garam masala||2 Teaspoon|
|Ground cumin||1/2 Teaspoon|
|Chopped fresh cilantro||3 Tablespoon , divided into 1 and 2 tablespoons|
|Sea salt||2 Teaspoon (to taste)|
|Lemon juice||2 Teaspoon|
|Basamati rice||2 Cup (32 tbs)|
|Water||4 Cup (64 tbs) (for soaking)|
|Sea salt||1 Teaspoon|
|Extra virgin olive oil||1 Tablespoon|
|Chopped fresh cilantro||2 Tablespoon|
Preheat oven to 350F.
Wash the rice and soak for 30 minutes.
In a pan, combine eggplant, tomatoes, chiles, onions, olive oil and mix well.
Pop into oven and roast for 20-30 minutes.
Transfer to a bowl, cover with a cling wrap and allow to steam for 20 minutes.
Peel the skin and dice the vegetables.
Heat a pan with olive oil and sauté garlic, ginger, turmeric, coriander, cumin, garam masala and stir well.
Add the roasted vegetables with liquid, salt, 1 tablespoon of cilantro and allow to cook for 10-15 minutes.
Mash the vegetables and add cilantro, lemon juice to the mixture.
Stir well and cook for couple of minutes. Turn off heat.
For rice, drain soaked rice and transfer to a pot.
Add water, olive oil, salt, turmeric, cilantro and bring to boil.
Reduce the heat, cover with a lid and simmer for 20 minutes.
Turn off heat and fluff with fork.
Serve baingan bharta over rice (garnished with cilantro) and enjoy!