Mashed Smoky Eggplant with GArlic and Tomatoes

[Guest guest]

Mashed Smoky Eggplant with GArlic and Tomatoes

 

This smooth-textured, luscious side dish, the word bhartha means to pulverize in

Hindi, referring to the fact that the ingredients are traditionally mashed in a

mortar with a pestle, is excellent served with rice on Naan.

 

Cook 2 medium eggplants (2 lbs.) directly over a medium gas flame, turning,

until charred and softened, 10 to 12 minutes each. Remove skin and roughly chop

flesh. Mash eggplant flesh with the bottom of a drinking glass; set aside.

Heat 8 tbsps. ghee, butter or margarine in a pot over medium-high heat.

Add 2 tsps. cumin seeds and cook for 30 to 45 seconds. Add 3 finely chopped

medium red onions and cook until browned, 25 to 30 minutes.

Add 8 finely chopped cloves garlic and 4 stemmed finely chopped thai green

chiles; cook until lightly browned, 4 to 5 minutes.

Add 4 chopped medium tomatoes and 4 tsp. sugar; cook until thickened, about 5

minutes.

Add eggplant, 1 1/2 tbsps. garam masala, 1 tbsp. red chile powder or paprika,

and salt to taste. Cook until hot, 3 to 4 minutes more. Serve garnished with

sliced tomatoes, julienned ginger, and chopped cilantro leaves. Serves 4.

 

 

 

 

 

[Guest guest]

Sounds delicious!!

Patty

 

, D M <deranged_millionaire wrote:

>

>

> Mashed Smoky Eggplant with GArlic and Tomatoes

>  

> This smooth-textured, luscious side dish, the word bhartha means to pulverize

in Hindi, referring to the fact that the ingredients are traditionally mashed in

a mortar with a pestle, is excellent served with rice on Naan.

>  

> Cook 2 medium eggplants (2 lbs.) directly over a medium gas flame, turning,

until charred and softened, 10 to 12 minutes each. Remove skin and roughly chop

flesh. Mash eggplant flesh with the bottom of a drinking glass; set aside.

> Heat 8 tbsps. ghee, butter or margarine in a pot over medium-high heat.

> Add 2 tsps. cumin seeds and cook for 30 to 45 seconds. Add 3 finely chopped

medium red onions and cook until browned, 25 to 30 minutes.

> Add 8 finely chopped cloves garlic and 4 stemmed finely chopped thai green

chiles; cook until lightly browned, 4 to 5 minutes.

> Add 4 chopped medium tomatoes and 4 tsp. sugar; cook until thickened, about 5

minutes.

> Add eggplant, 1 1/2 tbsps. garam masala, 1 tbsp. red chile powder or paprika,

and salt to taste. Cook until hot, 3 to 4 minutes more. Serve garnished with

sliced tomatoes, julienned ginger, and chopped cilantro leaves. Serves 4.

>

>

>

>

>