Baingan Bharta is one of my favorite dishes at Indian restaurants. Unfortunately the Indian restaurant that we frequent doesn’t have it on the menu, they have an eggplant dish, but its not the same.
I found the recipe on Priyanka’s website, but I didn’t have all of the ingredients on hand. One of the ingredients that I often use in Indian cooking is curry paste.
It quickly gives me the flavor I’m looking for in one jar.
2 cloves of garlic, sliced into 4 slices each
1T. olive oil
2 cloves of garlic minced
1 onion, chopped
2T Curry Paste
1 cup baby bella mushrooms, sliced
1/2 cup frozen peas
1 cup tomato sauce
Preheat oven to 350.
Make four cuts in each eggplant. Insert a slice of garlic into each cut. Place on a broiling pan in the oven. Bake for 15 minutes. Turn on Broiler and rotate eggplants every 7 to 8 minutes until eggplant skin is paper thin (I have an electric oven and the skin didn’t really char, but the eggplants started to “deflate”).
Remove eggplant from oven and set aside to cool for 10 minutes.
Once cool enough to touch, peel skin from eggplant, and place eggplant in a bowl and mash with a spoon.
Heat olive oil in a large skillet on medium heat. Add onion and minced garlic. Cook approximately 5 minutes until onion is softened. Add curry paste and stir to coat onions and garlic. Cook additional 30 seconds. Add eggplant and mushrooms. Cook until mushrooms are almost soft. Add peas and tomato sauce. Cook until peas are warm. Serve over brown basmati rice.
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