Yield: Yields 5 cups.
Servings: six as a side dish.
This is a delicious way that Indian and Pakistani cooks prepare roasted or grilled eggplant, and it tastes best made a day or two ahead. It’s good as a light lunch, served hot or cold with rice pilaf and a bowl of yogurt, or as a side dish with pita triangles. You can even use it in sandwiches.
Heat the oil in a skillet and fry the onion over medium-high heat until golden brown, about 30 minutes. Add the garlic, ginger, and fresh chile and cook, stirring frequently, until fragrant. Add the spice mixture and cook, stirring a few seconds until fragrant. Add the tomatoes and cook over medium heat until the tomatoes are soft, about 5 minutes. Stir in the eggplant pulp and the chopped cilantro. Cook, stirring often, until all the liquid in the pan evaporates and the oil begins to separate and forms a glaze over the mixture, about 20 minutes. Taste and add salt if needed. Serve in a bowl sprinkled with more cilantro leaves.
This is a lovely vegetarian side dish to complement an Indian themed menu. However, it never seemed as good as my favorite restaurant Eggplant bharta until I discovered accidentally how to make it creamy without cream or deep frying. I added about 1/2 cup of coconut milk at the end and it really bammed it up! I also used only 1-2 tablespoons of oil.
This one is ok, but this one is healthier and easier: http://aplestoaples.blogspot.com/2011/01/eggplant-bhartha.html
Wonderful Recipe. Easy to follow. Just have patience with the onions, especially if you're doubling the recipe. My husband said it reminded him of his mom's. (She's a punjabi living in India.)
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