Baingan Ka Bhurtha

Eggplant!  South Asian Style! Think Indian Baba Ganoush.  Baingan = eggplant, Bhurtha = minced vegetables.  I haven’t ever had this particular dish, but in the past couple years, I’ve been trying out different Indian and Pakistani dishes in both my kitchen and in restaurants.  I am always looking for another way to eat eggplant and of course, a dish where I can use crazy amounts of garlic – so I figured I’d give it a try.

Baingan Ka Bhurtha

Used recipes from Yummy Cuisines and Vegetarian Recipes

What you need:

IMG_2054  (not Pictured: Jalapenos, Salt ,Olive Oil)

  • 2 Medium Eggplant, washed, and pierced with a fork
  • 4 Tablespoons of Olive Oil
  • 1/2 Tablespoon of Cumin Seeds
  • 1 Onion, chopped
  • 1 Head of Garlic, chopped
  • Pint of Grape Tomatoes, chopped
  • 2 Jalapeno Peppers, diced
  • 1 Tablespoon of Fresh Ginger, minced
  • 1/2 Tablespoon of Garam Masala
  • 1/2 Tablespoon of Turmeric Powder
  • 1/2 Tablespoon of Cumin Powder
  • 1 Teaspoon of Chili Powder
  • Cilantro to garnish
  • Fresh Lemon
  • Salt to taste

1. Heat the oven to 500 F

2. Rub olive oil on the eggplants.  Place on a baking tray that has been covered with aluminum foil.  Put in the oven for 20 minutes.  The eggplant is done when it’s soft enough to be cut with a butter knife.

3. Heat the olive oil in a large saucepan. Add the cumin seeds.  Once they start sputtering, add the chopped onion and garlic until soft.

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4. Add the chopped tomatoes, jalapenos, ginger, and salt. Saute until the tomatoes are soft.

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5. Add the spices: garam masala, turmeric, cumin powder, and chili powder. Saute for about 2 minutes.  If eggplant is cool, go right ahead to #6.  If not, turn the heat down very low while your eggplant gets cool enough.

6. Once the eggplant is cool, cut them in half lengthwise.  The eggplant ‘meat’ should easily scoop out with a fork. Discard the eggplant skin.

7. Add the eggplant to your saucepan.

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8. Taste to see if you need more salt.  You can add more oil if the mixture is dry.

9. Add fresh lemon juice (I used juice from half a lemon)

10. Serve on top of basmati rice.  Garnish with cilantro.  Makes 4  servings.

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I added a little too much salt – be careful!  I dealt with it by mixing it into the rice (which I hadn’t salted) to balance everything out.

I would probably add more ginger next time. I think it’s such a lovely flavor and it only hit my taste buds a little while enjoying this plate.

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