Jump to content
IndiaDivine.org

Eggplant with Fragrant Spices & Herbs - Pakistani/Indian Bhartha

Rate this topic


Guest guest

Recommended Posts

Guest guest

@@@@@

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

Link to comment
Share on other sites

Guest guest

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.

Link to comment
Share on other sites

Join the conversation

You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
×
  • Create New...