Bengan Bharta (Indian Spicy Roasted Eggplant with Tomatoes and Cilantro)

[Guest guest]

Bengan Bharta (Indian Spicy Roasted Eggplant with Tomatoes and Cilantro)

 

2 medium globe eggplants or more, if you use the small asian type, halved

lengthwise

1/3 cup vegetable oil

2 large onions, coarsely chopped

3 tbsps. finely chopped peeled ginger

1 lb. tomatoes, coarsely chopped

2 tsps. ground cumin

1 1/2 tsps. sweet paprika

1 tsp. ground coriander

1/2 tsp. cayenne pepper

1/3 cup chopped fresh cilantro

 

Preheat oven to 360 degrees. Oil a rimmed baking sheet; place eggplant halves,

cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour,

probably less if the eggplants are smaller. Cool slightly. Using spoon, scoop

pulp from eggplant halves into a medium bowl; mash. Discard skins. Heat oil in

heavy large skillet over medium-high heat. Add onions and sauté until golden

brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4

ingredients; saute 5 minutes to blend flavors. Add eggplant and stir until

slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season

with salt and pepper. Serve warm. Serves 6.

[Guest guest]

Let me know how you liked it

Kamal

 

--- On Fri, 9/11/09, poultryinmotion <thecoop wrote:

 

poultryinmotion <thecoop

Re:Bengan Bharta (Indian Spicy Roasted Eggplant with Tomatoes and

Cilantro)

camel_huump

Friday, September 11, 2009, 12:17 AM

 

 

 

 

Thank you so much for this recipe!  This is

what I always order when we go out to eat Indian food, it is my favorite

dish!  I will try this over the weekend!

Lori

 

 

 

 

 

Kamal Kahn

Thursday, September 10, 2009 2:20 PM

 

 

[gourmet-recipes-from-around-the-world] Bengan Bharta

(Indian Spicy Roasted Eggplant with Tomatoes and Cilantro)

 

 

 

 

 

Bengan Bharta (Indian Spicy Roasted Eggplant with Tomatoes and

Cilantro)

 

2 medium globe eggplants or more, if you use the small asian

type, halved lengthwise

1/3 cup vegetable oil

2 large onions, coarsely

chopped

3 tbsps. finely chopped peeled ginger

1 lb. tomatoes, coarsely

chopped

2 tsps. ground cumin

1 1/2 tsps. sweet paprika

1 tsp. ground

coriander

1/2 tsp. cayenne pepper

1/3 cup chopped fresh

cilantro

 

Preheat oven to 360 degrees. Oil a rimmed baking sheet; place

eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft,

about 1 hour, probably less if the eggplants are smaller. Cool slightly. Using

spoon, scoop pulp from eggplant halves into a medium bowl; mash. Discard skins.

Heat oil in heavy large skillet over medium-high heat. Add onions and sauté

until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes

and next 4 ingredients; saute 5 minutes to blend flavors. Add eggplant and stir

until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro.

Season with salt and pepper. Serve warm. Serves 6.