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bengan bharta indian eggplant


i love bengan bharta, and the recipe is below. sweet, smokey, spicy....yum! i was short the requested spices once and substituted all but garlic for: equal parts of garam masala spice mix, berbere spice mix, and hot curry spice mix, to total 1.5 tablespoons.


# # # # # # # #


  1. First
  2. Roast the eggplant
  3. Put the oven at 450 degrees
  4. Pierce the eggplants with a fork about ten times each
  5. Cover lightly in oil and a pinch of salt
  6. Roast for 30 min to an hour- however long it takes for the skin to wrinkle but not burn
  7. And make crackling sounds as it bakes
  8. Allow eggplant to cool enough to handle
  9. Remove the outer skin and either mash completely
  10. Or use one of those dicer machines and dice fine
  11. In a large sauce pan
  12. Heat the vegetable oil
  13. Put in the cumin / mustard seeds and asefoitida
  14. Or if using my weird mix mentioned in the description
  15. Do not add the spice yet
  16. "either way
  17. Add the onion / garlic and saute until golden"
  18. If using my spice mix
  19. Add to diced tomatoes and ketchup and mix in a cup
  20. Add tomato spice mix and cook 2 min on medium-low
  21. Add chopped / mashed eggplant and a teaspoon of water if needed
  22. Add green onions and 1 / 2 the cilantro
  23. Cook on medium low for 10 min
  24. Stir occasionally
  25. Taste
  26. And if needed
  27. Cook on low an additional 5 - 10 minutes
  28. Stirring and adding water if needed
  29. Add remaining cilantro and if desired
  30. About 1 / 8 tsp lemon juice to brighten the flavor
  31. Serve over basmati rice or with naan bread

Step 17

Total Time in Minute 100

Ingredients Count 16

cooking bengan bharta indian eggplant

See More Relate Photo






Chopped tomato

Green onion


Fresh coriander

Mixed spice

Asafoetida powder

Turmeric powder

Coriander powder

Garam masala

Chili powder


Vegetable oil

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