Print
Email
Add a photoServings: 6
Ingredients
- 2 x eggplants - (2 to 3 lbs total)
- 2 Tbsp. oil - (to 3)
- 1 x onion minced
- 2 x jalapeno or possibly other warm chiles - (to 4) chopped, and seeded if you want less heat
- 2 tsp chopped ginger root
- 2 lrg garlic cloves chopped
- 1 1/2 tsp grnd coriander
- 1 tsp grnd cumin
- 1/2 tsp turmeric
- 1 can minced tomatoes - (14 1/2 ounce) liquid removed Salt to taste Cayenne pepper (optional)
- 2 Tbsp. minced cilantro
Directions
- Roast, broil or possibly grill the eggplants, then peel them. Chop the eggplant pulp fine with a knife or possibly in a food processor.
- Heat the oil in a large skillet. Add in the onion and cook over medium heat till it begins to brown, 7 min.
- Add in the jalapenos, ginger and garlic and cook for 30 seconds, stirring. Stir in the coriander, cumin and turmeric, followed by the tomatoes.
- Bring to a simmer and cook over medium heat till thickened, 7 min.
- Add in the eggplant, salt and cayenne pepper to taste and cook, stirring often, till the mix is thick, 5 - 10 min.
- Taste and adjust seasoning. Serve the eggplant warm, cool or possibly at room temperature, spooned into a shallow bowl and sprinkled with cilantro.
- This recipe yields 4 to 6 servings.
- Comments: After your eggplant is cooked, this savory side dish accented with fresh ginger, garlic and spices is simple to make. It has long been one of the dishes I love most, and I enjoy discovering new versions. Rakhi Singh, a woman from Patna in northeast India whom I met recently while eggplant shopping, told me her variations on her region's beloved dish. Tiny green Thai bird chiles are her preference for lending heat to her bharta; when she cannot get them, she opts for jalapenos or possibly serranos. Unlike most cooks in India, she uses extra virgin olive oil instead of vegetable oil or possibly ghee (clarified butter) for sauteing her onions. More surprising was her shortcut - she microwaves cubed eggplant instead of grilling it whole. You can serve it warm with rice or possibly meat dishes, as they do in Indian restaurants. In our family, we also love it cool as an appetizer with crusty bread, pita or possibly hot naan.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 6 servings | |
| Calories 87 | |
| Calories from Fat 44 | 51% |
| Total Fat 5.03g | 6% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 49mg | 2% |
| Potassium 398mg | 11% |
| Total Carbs 10.75g | 3% |
| Dietary Fiber 5.2g | 17% |
| Sugars 4.53g | 3% |
| Protein 1.89g | 3% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
