RCI-BV.004.0036.001
Bharta
Indian curried eggplant From "Catsrecipes Y-Group" Serves 4 to 6.
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyadvanced
Ingredients
- 2 lbs
- – 4 medium tomatoes3 unitcored and coarsely chopped
- (60 ml) finely chopped cilantro (coriander leaves) plus additional for garnish¼ cup
- 2 tsp
- 2 tsp
- 1 tsp
- (1 ml) cayenne pepper¼ tspor to taste
- ½ cup
- garlic2 clovesfinely chopped
- 1 tbsp
- onion1 unitfinely chopped
- 1 tsp
- 1 unit
- 1 unit
Method
1
Preheat oven to 400°F (200°C). Prick eggplants all over with a fork, place on a baking sheet, and roast for 30–35 minutes until the skin is blackened and the flesh is very soft.
35 minutes
2
Remove eggplants from oven and let cool slightly until handleable. Peel away the charred skin and discard, then chop the soft flesh into small pieces.
5 minutes
3
Heat ghee in a large skillet or wok over medium-high heat. Add the finely chopped onion and cook for 3–4 minutes until translucent.
4 minutes
4
Add the finely chopped garlic and ginger, and stir-fry for 1–2 minutes until fragrant.
2 minutes
5
Add ground coriander, ground cumin, turmeric, and cayenne pepper to the pan, stirring constantly for about 1 minute to bloom the spices.
1 minutes
6
Add the roasted eggplant pieces to the pan and stir well to coat with the spices and ghee. Cook for 2–3 minutes, stirring occasionally.
3 minutes
7
Add the coarsely chopped tomatoes and stir gently to combine. Simmer for 8–10 minutes, stirring occasionally, until the tomatoes have broken down and the mixture is well integrated.
10 minutes
8
Stir in garam masala and the finely chopped cilantro, then season with salt and freshly ground pepper to taste. Cook for 1 minute more to meld the flavors.
1 minutes
9
Transfer the bharta to a serving dish and garnish with additional fresh cilantro. Serve warm as an accompaniment to rice or Indian flatbread.