Recipe - Baingan Bharta (Roasted Eggplant)

2 lg Eggplants
2 Cloves garlic; halved
1 lg Fresh hot green chili;
seeded
1 2inch piece fresh ginger;
peeled and coarsely chopped
(optional)
4 Cardamom pods
2 Cloves
1 cup Finely chopped onions
One half teaspoon Turmeric
One half teaspoon Ground coriander
One half teaspoon Chili powder
1 tablespoon Finely chopped fresh
coriander
2 md Tomatoes; roughly
cut or sliced up
1 tablespoon Lime juice (optional)

GARNISH (OPTIONAL
1 tablespoon Finely chopped fresh
coriander (another one!)
1 teaspoon Garam masala
1 md Tomato; roughly cut or sliced up

Date: 1 May 1996 08:31:35 0700

From: "Zoe Sodja" zoe_sodja@macmail.ucsc.edu
Preheat the broiler, with the pan 6 inches from the heat source. Broil the
eggplants, turning often, 25 minutes or until tender and the skin is well
charred. Transfer to paper bag and let stand 10 minutes; peel and discard
skin. In a large bowl, mash the eggplant to a coarse pulp. Set aside.

In a blender, combine the garlic, chili and ginger. Process until fine. Set
aside.

In a medium saucepan, heat One half cup of water until boiling. Add the cardamom
and cloves and cook, stirring constantly for 1 minute. Reduce the heat to
medium low and add the onions. Cook for 10 minutes, or until golden brown,
stirring occasionally. Stir in the garlic mixture, turmeric, ground
coriander and chili powder until well combined. Cook, stirring
occasionally, 2 minutes.

Reduce the heat to low, add the eggplant and fresh coriander. Cook 10
minutes. Add the 2 tomatoes and cook 5 minutes longer. Stir in the lime
juice if you like and sprinkle with garam masala. Serve garnished with the
fresh coriander and cut or sliced up tomato. Serves 4.

FATFREE DIGEST V96 #123

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.