Guest guest Posted July 21, 2008 Report Share Posted July 21, 2008 @@@@@ Eggplant with Fragrant Spices & Herbs - Pakistani/Indian Bhartha 2 medium globe eggplant, (about 1-1/4 lb. each) 2 tsp. ground coriander 2 tsp. ground cumin 1 tsp. turmeric 1/2 tsp. cayenne, or to taste Salt to taste 1/2 cup vegetable oil 2 large onions, chopped (to yield 2 cups) 2 tsp. minced garlic 1-inch piece fresh ginger, peeled and minced 1 small fresh green chile, such as jalapeño, cored, seeded, and minced 2 medium tomatoes, chopped 1/3 cup chopped fresh cilantro Fresh lemon juice Fresh cilantro leaves for garnish Light a grill fire. Grill the eggplant over the open fire or gas flame, turning them frequently, until the skins are black and parched and the flesh feels soft when pierced with a fork, about 18 min. (Alternatively, prick the eggplant in several places and roast on a foil-lined baking sheet in a 350°F oven until soft, turning two or three times, about 1 hour.) When the eggplant are cool enough to handle, peel the charred skin and put them in a colander to drain. Squeeze the eggplant gently to get rid of the extra moisture and chop the pulp. Set aside. In a small bowl, combine the coriander, cumin, turmeric, cayenne, and a little salt; set aside. Heat the oil in a skillet and fry the onion over medium-high heat until golden brown, about 30 min. Add the garlic, ginger, and fresh chile and cook, stirring frequently, until fragrant. Add the spice mixture and cook, stirring a few seconds until fragrant. Add the tomatoes and cook over medium heat until the tomatoes are soft, about 5 min. Stir in the eggplant pulp and the chopped cilantro. Cook, stirring often, until all the liquid in the pan evaporates and the oil begins to separate and forms a glaze over the mixture, about 20 min. Taste and add salt if needed. Serve in a bowl sprinkled with more cilantro leaves. Serves six as a side dish. Yields 5 cups. Author: Ayla Algar Source: Fine Cooking 34, pp. 39-43 Formatted by Chupa Babi: 07.20.08 AuthorNOte: This is a delicious way that Indian and Pakistani cooks prepare roasted or grilled eggplant, and it tastes best made a day or two ahead. It's good as a light lunch, served hot or cold with rice pilaf and a bowl of yogurt, or as a side dish with pita triangles. You can even use it in sandwiches. ----- by Ayla Algar Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2008 Report Share Posted July 21, 2008 Wow! This sounds amazing! Thanks for sharing it, Chupa. I am wondering if I should try make this in my crock pot. I know the whole charring process would add some cooking flavor, but maybe with a drop of liquid smoke I could duplicate that. I bet this would be great cold and spread on a sandwich. ~ PT ~ , Chupa Babi <recetta wrote: > > @@@@@ > Eggplant with Fragrant Spices & Herbs - Pakistani/Indian Bhartha > AuthorNOte: This is a delicious way that Indian and Pakistani cooks prepare roasted or grilled eggplant, and it tastes best made a day or two ahead. It's good as a light lunch, served hot or cold with rice pilaf and a bowl of yogurt, or as a side dish with pita triangles. You can even use it in sandwiches. Quote Link to comment Share on other sites More sharing options...
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