Trust me, you'll LOVE this Baingan Bharta recipe
My vegetarian friend Sonia is SO good at finding tasty and unique new recipes, and she’s been raving about this Indian Baingan Bharta recipe for the last few weeks and then…THEN she sent me some to try. The flavor is out of this world. 🙂 Even better, right now you can find these ingredients at the farmer’s market or your own garden. As a reader friend, Julie, once said, “I love recipes with a personality!” and this one has got it goin’ on.
DON'T be freaked out if you don't like eggplant, it's not my favorite either, but I love this!
“I just made the Indian eggplant dish I told you about and wanted to share this Baingan Bharta recipe with you. I could barely save enough to bring to my mom tomorrow. I just wanted to eat it all!! If you need a quick post, the recipe is below: (Fear not the amount of spice!! It's not overpowering at all!!)”
Baingan Bharta Recipe (Indian Eggplant)
- 1 large eggplant
- 1 large onion, chopped
- 1 large tomato, chopped
- Extra virgin olive oil
- 1 Tablespoon coriander
- 1 teaspoon cumin
- 1/4 teaspoon red pepper flakes
- 1 jar tomato paste (about 7 ounces)
- 1/4 cup real cream, best from pastured cows
- Sea salt
- Optional additions to your own taste: ginger, garam masala, garlic, yogurt, sour cream.
Roast the eggplant in the oven at 400* or on the grill: Cut in half, place cut side down on non-stick foil or parchment paper. Roast until skin is almost black and flesh is soft. Scoop out insides when cool. It looks disgusting and is a bit of a pain to scoop it all out of there, but it tastes so good, it's worth it!
Coat bottom of a skillet with olive oil. Heat until shimmery, then add spices. Stir the spices in the oil for about 1 minute, to infuse the oil with the flavors of the spices. Add the onions. Cook until almost translucent. Add the eggplant, tomatoes, tomato paste, cream, and salt to taste. Also add any optional additions now. Cook for a few minutes until to desired consistency.
Can be served on its own for a low carb dish (all the flavors make it very satisfying this way), or over rice or flatbread. (Rice in the pressure cooker is so easy! And try these homemade tortillas that are a lot like flatbread.)
Makes about 2 1/2 cups, so adjust the recipe for your family. It does have a nice spicy bite to it, so the kids may not go for it, but most adults will go WILD over the flavors!
**My mom's Physical Therapist is from India and said the dish is called Baingan Bhurtha, but I am totally fuzzy on the spelling. I looked it up online and found several different spellings. The name didn't really matter to me, since it was a delicious way to eat up fresh seasonal produce!”
Let us know if you have more ways to use up eggplant?
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