TheFoodTasting

Desciption

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.

Tags

#Time-to-make #Cuisine #Preparation #Asian #Indian #Vegetarian #Dietary #4-hours-or-less

Steps

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