India | Vegetables & Beans | Eggplant | Tomatoes

Baigan Bhurta

(Indian eggplant & tomatoes)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Eggplant halved 1 to 1 1/2 lb, about 2 large
     
Onion chopped 1 each
Garlic crushed 2-3 cloves
Ginger minced 1 Tbsp
Chili peppers minced 1-2 each
 
Oil or ghee 3 Tbsp
Cuminseed, whole 2 tsp
Tomatoes chopped 2 each
Water 1/2 cup
Salt & pepper   to season
     
Garam masala   2 tsp
Cilantro chopped 1/2 bunch

METHOD

  1. Place the eggplant, cut side down, on an oiled baking sheet and roast in a 400ºF oven until softened, about 20-30 minutes. Peel, cut into chunks and set aside.
  2. Puree onion, garlic, ginger and chili in a food processor or blender till smooth, adding a little water if necessary.
  3. Heat oil or ghee over medium heat in a large pot, kadhai or wok. Add cumin seed and stir till browned and fragrant. Stir in onion puree and sauté until excess liquid has evaporated and raw taste is cooked out, about 5-8 minutes. Do not burn.
  4. Stir in tomatoes and cook to reduce the liquid somewhat, about 5-8 minutes. Stir in the eggplant, water and salt. Bring to a simmer, reduce heat, cover and cook another 15-20 minutes. The eggplant will break down into a puree.
  5. Stir in garam masala and adjust seasoning. Sprinkle with fresh cilantro and serve.

VARIATIONS

  • Stir in 1 cup of peas when you add the eggplant.

NOTES

  • Sometimes spelled baigan bharta, this dish is kind of an Indian version of baba ghanoush. The eggplant is roasted and the pulp mixed with tomatoes and curry spices.
  • Serve as a side side or as a spread on chapati or naan.