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Smoked Eggplant with Potato and Spices (Baigan Bharta)
Posted this before, it's very labor intensive, but worth it... very tasty!
Will~ Smoked Eggplant with Potato and Spices (Baigan Bharta) 4 servings, 1-2 pts/ serving Ingredients: 1 medium eggplant sliced lengthwise ½ inch thick 1 small baking potato, Yukon gold or russet, cut into chunks (1/4 – ½ inches) and pre-boiled 3-4 minutes Olive or canola oil ½ cup finely chopped onion 1 tsp minced garlic 1 TBSP minced ginger ¾ cup finely chopped ripe tomatoes or ½ cup canned diced tomatoes, drained 1 Serrano Chile, seeded and thinly sliced 1 tsp kosher salt ½ - ¾ tsp cumin seed ¼ - ½ tsp fennel seed ½ tsp ground turmeric ¼ tsp cayenne pepper ½ cup water (or as needed) 2 TBSP finely chopped cilantro Pinch Garam Masala Directions : Lightly oil a baking sheet and lay eggplant slices on the sheet. Baste top side of eggplant with oil. Bake at 400F until soft. For a more authentic smoky flavor, you can roast the eggplant on a charcoal. When eggplant has cooled, remove the skin and any large pocket of seeds. Mash in a bowl. Set aside. On top of the stove, heat a medium saucepan with about 2 TBSP of oil. When hot, add the onion, garlic, ginger, cumin, fennel, turmeric and cayenne pepper. Cook, stirring often until the onion is light brown, about 6 minutes. Add the tomatoes and cook for about 5 minutes, stirring frequently. Add the eggplant, potatoes, chilies and water and bring to a boil. Reduce heat to low and simmer until all the vegetables are soft, about 8-10 minutes. Uncover, increase the heat to medium-high and continue cooking and stirring, until the excess moisture has evaporated. Correct seasonings. When ready to serve, sprinkle with garam masala and cilantro. |
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