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Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 50 mins Servings: 4 Yield: 2 cups eggplant-0331-d112215.jpg
Ingredients Ingredient Checklist 2 medium eggplant (about 1 pound, 2 ounces each) 2 small onions 2-inch piece of fresh ginger, peeled 4 cloves garlic 2 tablespoon safflower oil 4 tablespoons unsalted butter 1 teaspoon cumin seeds 1/4 teaspoon turmeric 3 small Thai chiles, seeded if desired, and minced (1 teaspoon) or 1/2 serrano chile, minced with seeds 2 medium tomato, coarsely chopped (2 cups) Coarsely chopped cilantro and yogurt, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 50 mins Servings: 4 Yield: 2 cups eggplant-0331-d112215.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 50 mins Servings: 4 Yield: 2 cups
Recipe Summary
prep: 25 mins total: 50 mins
Servings: 4 Yield: 2 cups
prep: 25 mins
total: 50 mins
prep:
25 mins
total:
50 mins
Servings: 4
Yield: 2 cups
4
2 cups
eggplant-0331-d112215.jpg
eggplant-0331-d112215.jpg
Ingredients
Ingredients
- 2 medium eggplant (about 1 pound, 2 ounces each) 2 small onions 2-inch piece of fresh ginger, peeled 4 cloves garlic 2 tablespoon safflower oil 4 tablespoons unsalted butter 1 teaspoon cumin seeds 1/4 teaspoon turmeric 3 small Thai chiles, seeded if desired, and minced (1 teaspoon) or 1/2 serrano chile, minced with seeds 2 medium tomato, coarsely chopped (2 cups) Coarsely chopped cilantro and yogurt, for serving
Directions
Roast eggplant directly on a gas burner or under a broiler, turning occasionally, until charred all over and very soft, about 12 minutes. Let cool 10 minutes. Scoop out flesh and discard skin. You should have about 2 1/2 cups eggplant.
Grind onion, ginger and garlic together in a food processor to form a paste. Heat oil in a large skillet over medium-high heat; add butter and melt. Add cumin; when it sizzles, stir in onion paste, and chiles. Cook, stirring frequently, until translucent, about 3 minutes. If onion is sticking to pan, stir in 3 tablespoons water and scrape up browned bits, then stir in tomatoes.
Cook, stirring frequently, until tomatoes are broken down, about 5 to 7 minutes. Add turmeric and stir to combine, then add eggplant, stirring until heated through.
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All Reviews for Indian Eggplant (Bharta)
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All Reviews for Indian Eggplant (Bharta)
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
