go to site Baingan Bharta Roasted Indian Eggplant Recipe
Eggplants and Indian spices blend perfect together, wouldn’t you agree? This is a super easy recipe for follow, and there are two different ways you can choose to finish it at the end. You can serve this dish by itself, eat it with Indian Naan bread, or serve over rice.
buy viagra canada pharmacy Ingredients:
how to buy generic valtrex Eggplant (One large one is fine to serve two or three people, grab two eggplants if you want a larger dish or leftovers- and then double the rest of the recipe)
One large sweet onion
One or two large tomatoes
5-6 cloves of fresh garlic, minced
1 tbsp of minced fresh ginger
– 1 tbsp Cumin Seeds
– 1 tbsp Turmeric powder
– 2 tbsp Cumin powder
– 2 tbsp Coriander powder
Salt (preferably Pink Himalayan Sea Salt)
Pepper (to taste – or even add some heat with cayenne pepper or fresh chilli’s)
1/2 cup chopped fresh Cilantro. You can even throw it on top as a garnish.
1. Preheat your oven to 350 degrees (or 400 for shorter cooking time)
2. Cut the eggplant in half, make hash-tags on the inside with your knife, about 1 inch deep or so, depending on the thickness of your eggplant. Rub the inside with oil (I like to use coconut oil). Place the eggplant halves on a cooking pan face up in the oven. Keep an eye on them but it will probably take about 45 minutes at 350 degrees. You want the insides of the eggplant to peel away from the skin. You can take them out of the oven even if they’re not completely done, but you’ll have to scrape the insides out.
3. While your waiting for the eggplant, chop your tomatoes, onion, ginger, and garlic.
4. When the eggplants are done, take them out of the oven and scoop the insides out into a bowl. Be careful not to burn yourself handling the eggplants (I’ve done that several times).
5. Get a large frying pan, heat up oil (I prefer coconut oil), then fry the Cumin seeds for about a minute.
6. Throw in the onions and saute until translucent (don’t burn). Then throw in the garlic and ginger. Cook for a few minutes then throw in the tomatoes. Stir.
7. Add the remaining Indian spices (minus the Cumin Seeds obviously) and stir together.
8. If it’s getting a little thick you can add water and keep cooking.
9. Add in your eggplant, and stir all together. Cook for another 10-15 minutes. If you want it thinner, add more water. Taste, add salt, pepper, etc., whatever you want. Throw in the cilantro.
10. When you’re satisfied with the flavor and texture, you’re finished! Garnish with cilantro.
Alternate ending: Throw the entire dish into a blender, and puree until smooth. This is ideal for throwing over rice, or if you don’t like large pieces of eggplant.