In this spicy, smoky dish from the Punjab region of India, eggplant is cooked until silky and tender, and then mixed with aromatics and spices. You can find ghee and the spice mix garam masala at most supermarkets. Serve over rice or with warm naan or other flatbread.
Outstanding dish with fascinating flavors and textures. Next time I may try grilling the vegetables.
I've been cooking Baingan Bharta for years, but this recipe by Chef Diana Andrews just turned things around for me. Roasting all the vegetables before-hand was not only easier, but added a depth of flavor that my previous efforts were lacking. The cashews and raisins are a delightful variation on a classic favorite, now made much simpler.
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