Try this recipe for Baingan Bhurta. With roasted eggplant, onions and tomatoes in a spicy mix, you'll LOVE it!
|Onion||1 Medium , finely chopped in a food processor|
|Tomatoes||4 Medium , finely chopped|
|Turmeric powder||1⁄2 Teaspoon (Haldi)|
|Frozen peas||1⁄2 Cup (8 tbs)|
|Ginger||1 Teaspoon , finely chopped|
|Garlic||1 Teaspoon , finely chopped|
|Asafoetida||1 Pinch (Hing)|
|Coriander powder||2 Teaspoon (Dhaniya)|
|Cumin powder||1 Teaspoon (Jeera)|
|Garam masala||1 Teaspoon|
|Red chili powder||To Taste|
|Green chilies||To Taste , finely chopped|
|Cilantro sprigs||5 (For Garnish)|
1 Pre-heat the oven at 400 degrees F.
2 Rub the Eggplant with some oil.
3 In an ovenproof dish, place the prepared eggplant and cook for 1 hour.
4 Once that is done, take the Eggplant out, let it cool a little.
5 Carefully peel off the skin (it will come off very easily).
6 Cut the flesh into cubes and keep aside.
7 In a non-stick pan, heat rest of the oil on Medium-to-High heat.
8 Add Asofoetida, Turmeric, and Onions (in that order).
9 Stir well and let it cook till the onions turn translucent.
10 Add the Ginger and Garlic and let it cook till the onions start turning golden.
11 Add the Tomatoes and cook, stirring constantly till the oil separates from the mixture, this will take a little while.
12 Add garam masala, cumin powder, coriander powder, red Chili Powder and the green chilies, Mix well.
13 Gradually add the Eggplant cubes and mix. While mixing, the cubes will fall apart and become one big mixture.
14 Add the Peas and Salt, mix well.
15 Cover the wok, reduce to Medium heat and let it cook.
16 Once it starts boiling and the spices have all blended in well with the Eggplant and Peas, it is ready.
17 Garnish with Fresh Cilantro and serve hot with Naans, Chapatis, Paranthas..
Use a 1 or 2” deep dish for baking the Eggplant tends to let go of a lot of juice, which can be thrown away.
Garam Masala is available at any Indian grocery store or any whole foods store.