BAINGAN BHARTA

Baingan Bharta image

This satisfying vegetarian dish is adapted from a recipe belonging to Julie Sahni, the popular Indian chef, cookbook author and teacher. Its preparation is very similar to baba ghanoush in that you roast and mash the eggplant before seasoning it with aromatics, herbs and spices, but its flavor profile is wildly different. Here, turmeric, garam masala and jalapeño add warmth, while the addition of lime juice provides brightness. Serve it as a dip with flatbread (like pita or store-bought roti), or as a main dish with rice and raita.

Provided by Mark Bittman

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 pounds eggplant
2 tablespoons lime juice
2 to 3 tablespoons vegetable oil
1 medium onion, peeled and chopped
3 cloves garlic, peeled and finely chopped
1 fresh hot green chile like a jalapeño, or more to taste, thinly sliced (discard seeds for less heat)
1 pound fresh tomatoes, chopped
1/2 teaspoon turmeric
1 teaspoon kosher salt or to taste
1/2 cup chopped cilantro, thin stems included
2 teaspoons garam masala

Steps:

Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.
When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.
Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.
Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 484 milligrams, Sugar 12 grams, TransFat 0 grams