Sometimes when a recipe is really great, find that I have little to say that "do this". Then, if you like food Indians in General and Baingan Bharta in particular, do this. It is as good or better than what you find in a restaurant, but without much oil or, possibly, butter and it is certified delicious by my resident Eggplant-hater.
Prior to running off the coast of the kitchen, let me admit that Yes, I made baingan bharta and fundamentally added chickpeas. Laziness is the reason why, my desire to usual for vegetables and proteins all in one dish that I do not do the dishes. In this case, I could use some sides because this dish was so attractive, thus inducing appetite and yet so light that we all three still hungry after us had polished off the coast of the 4 portions of average size. If plan to double the recipe or make some side dishes. I suggest to red cabbage and peas with Cumin and Mustardseed, Kefta of cooked spinach, Tofu palak, bhindi masala or one of my Indian recipes.
Finally (boy, I just can't shut up), I really need to emphasize that you can get all the elements essential to almost any supermarket, but if you have an Indian grocery nearby, you can find asafetida and he ginger paste. It is a necessity, but I find ginger paste to be a time of big-Eve, as well as a recipe for Eve when all my fresh ginger root seems to have become Tari, gnarled and downright scary in my fridge. You will find also cooler garam masala Indian store you will be in a supermarket, but not as fees as if do you it yourself. see the end of the recipe ingredients before you head on your shopping trip.
1 large Eggplant
1 medium onion, chopped
1/2 red pepper, seeded and diced
cumin seeds 1 1/4 TSP
1 1/4 TSP ground coriander
turmeric 1/2 tsp
asafetida 1/8 c. tea (or 1 clove of garlic, pressed)
1 box 14 ounces diced tomatoes (preferably fire roasted)
2 teaspoons ginger paste or minced ginger root
1/2 teaspoon of cayenne pepper or other hot red pepper (less or more to taste)
1 ounce 15 CDN (or 1 1/2 cup) cooked chickpeas, rinsed and drained
1/2 cup water
1/4 cup chopped parsley or coriander
1/4 TSP garam masala (start with less and add more to taste)
Preheat oven to 400F. Prick the eggplants with a fork several times and place on a cookie sheet. Bake for 40 to 45 minutes, until the Eggplant is poured and gentle throughout. Remove from oven and set aside until cool enough to handle. Peel and cut the Eggplant flesh.
Heat a skillet and then spray it slightly to vegetable oil. Add onion and cook until it begins to turn golden. Add the pepper and cook for a few more minutes. Delete a spot at the center of the Pan and sprinkle with seeds of cumin directly on the hot surface. Mix and porter toast for about one minute, until they become fragrant. Incorporate into peppers and onions and add coriander, turmeric, asafetida (or garlic), tomatoes, ginger paste, and red pepper. Add Eggplant and cook over medium heat, by pressing the eggplants with the back of a spoon to break large pieces, approximately 10 minutes. Add chickpeas and enough water or chick peas, cooking liquid to keep the wet blanket, mixture closely and turn the heat to low. Cook for at least 15 minutes, stirring periodically until the sauce has thickened and mixed flavours. (You can keep this flat on low until 45 minutes while prepare you the rest of your meal, but add additional liquid as needed and don't forget to stir, scraping the bottom.)
Just before serving, add the parsley (or coriander), garam masala and salt to taste. Serve with rice or bread.
Note: I used freshly garam masala, which is more flavorful because most store-bought mixtures; According to your mix of spices, you may need to add more to obtain good flavour. Garam masala recipes vary, but my current favorite is to combine the cardamom seeds 1 tablespoon black, 1 cinnamon stick (about 2 1/2 inches long), cumin seeds 1 teaspoon whole cloves nails 1 teaspoon black peppercorns to spoon. Grind in a mill coffee or spice until powder. Heat a pan small and dry. Add the spices and toast until this until fragrant, about 1 minute. Remove from heat, transfer to a bowl and leave to cool. Once cool, store in a jar sealed for future use.
Servings: 4
Nutrition (per serving): 208 calories, 16 calories from fat, 1.9 g total fat, 0 mg cholesterol, 548.5 mg sodium, potassium mg 634.6 41.7 g carbohydrate, fibre 11.6 g, 8.4 g of sugar, 8.3 g protein, 3.5 points (not the equivalent of PointsPlus of Weight Watchers).
Copyright: Susan neighbor 2011. All rights reserved. Please do not repost recipes or photos to other Web sites.
Marked as: CORE -eat-live, Eggplant, gluten-free
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