Punjabi-Style Eggplant – A small batch

March 18, 2018 at 4:56 pm Leave a comment

IMG_20180317_152348_702

aka Punjabi baingan bharta

2 eggplants, prepared (approximately 2 cups roasted and mashed)
1 small onion, finely chopped or even grated
2 cloves garlic, grated
1 inch fresh ginger, grated
1 cup diced tomatoes (I use canned)
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon garam masala or prepared curry powder
1/2 teaspoon sugar
chilies to taste
fresh coriander for garnish
oil, for sauteing
salt and pepper

The eggplant
Cut the eggplants in half, lengthwise
salt generously
place cut side down on lightly oil, foiled line baking sheet
roast for 20-30 minutes
once the eggplant are cooled enough to handle, scoop the flesh out discarding skins
chop coarsely

The main dish
In a pan over medium heat some oil
when hot, add the onions and saute until soft and translucent
add the garlic and the ginger and saute for about 1 minute
add all the powdered spices, stir to combine
when the spices are fragrant add tomatoes
lastly add the eggplant and mix well
cook until heated through and well combined

Garnish chopped fresh coriander and stir

Serve with freshly made naan, roti, or rice and your favorite dal dish

 

 

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Entry filed under: For One or Two, Indian, Low Carb, Main Course, Popular Ethnic Dishes, Uncategorized, Vegetarian.

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