Baingan Bharta
Source
Epicurious.comServings/Yield
--Cuisine
Asian : Southern : IndianIngredients
- 1 egglplant
- ¼ cup vegetable oil
- 1 large onion, chopped
- 1 ½ tablespoons ginger, finely chopped
- ½ pound tomatoes, chopped
- 1 teaspoon cumin
- 1 teaspoon sweet paprika
- ½ teaspoon ground coriander
- ¼ teaspoon caynenne pepper
- ⅙ cup fresh cilantro
- 1 clove garlic
Method
Halve eggplant and sprinkle with kosher salt. Grill on medium heat until done. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.
Heat oil in heavy large skillet over medium-high heat. Add onions and garlic and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes [seeded] and next 4 ingredients; sauté 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. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)