2 medium eggplants
Directions: How to Cook Baigan Bharta (Mashed Eggplant)
Cooking the eggplant: Poke the eggplants (say 2, medium sized ones) with a knife, and insert slivers of garlic in the slits. The eggplant can be roasted either in a conv. oven, a microwave, or ideally, on a slow charcoal grill. When they are done (they become kinda' limp), peel, and mash up the insides. Use a knife to cut up the long fibres. Seasoning: In a wok, heat some oil, and add chopped onions, and chopped ginger. Fry till the onions are semi-browned, and then add the mashed eggplant. Add salt, and pepper to taste. Season with lots of chopped cilantro (coriander leaves). Since the eggplant is already cooked, you need not cook for long in the wok... just long enough to mix things up good. A tomato or two chopped fine, and added with the eggplant also tastes good. Alternative sesoning: Chop onions, ginger, tomatoes, and cilantro, and mix *cold* with the mashed eggplant, and a few table spoons of mustard oil. The mustard oil gives a nice tangy taste. Look for mustard oil in your nearest Indian grocery store. (Salt and pepper too.)
Recent comments and reviews for this recipe:
| Parminder writes:|
This is not the traitional way a baingan burta is prepared. It does not have the right spices or method that an authentic burta would be made. For those that are making this dish for the first time, please note the above.
Posted on 20 Jan 2008, 02:00 ET
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