| |
|
What You Need:
(To Serve: 4 to 6)
|
|
|
|
1 or more eggplants weighing 2 pounds in all
4 medium-sized fresh ripe tomatoes, washed, stemmed and coarsely chopped
3 tablespoons finely chopped fresh coriander (cilantro)
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
¼ teaspoon ground hot red pepper
½ cup ghee
1 teaspoon finely chopped garlic
1 tablespoon scraped, finely chopped fresh ginger root
½ cup finely chopped onions
1 teaspoon garam masala
Salt
1 teaspoon fresh lemon juice
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Preheat the oven to 450°. Wash the eggplant under cold running water, pat completely dry with paper towels and, with a small, sharp knife, cut a dozen ½-inch-deep and 1-inch-long evenly spaced gashes in the skin. (If you are using more than one eggplant, cut a dozen or so gashes in each of them.)
|
2. Place the eggplant in a shallow baking dish and bake in the middle of the oven for 1 hour, or until the eggplant is very tender and almost falling apart. Transfer the eggplant to a plate; while it is still warm, cut it lengthwise into quarters and with a spoon carefully scrape all of the pulp away from the skin. Discard the skin and chop the pulp coarsely.
|
3. Combine the eggplant, tomatoes, 2 tablespoons of the fresh coriander, the ground coriander, cumin, turmeric and red pepper in a bowl, and stir until the ingredients are thoroughly blended. In a heavy 10-to 12-inch skillet, heat the ghee over moderate heat until a drop of water flicked into it splutters instandy.
|
4. Add the garlic and stir for 15 seconds; drop in the ginger and stir for 15 seconds longer. Add the onions and, stirring them almost constantly, cook for 2 minutes, until they are soft and transparent but not brown. Add the eggplant mixture and continue to stir until most of the liquid in the pan evaporates and the mixture is thick enough to draw away from the sides and bottom of the pan in a solid mass.
|
5. Add the garam masala, stir well, and taste for seasoning. To serve, mound the bharta on a heated platter or transfer it to a heated bowl. Sprinkle the top with the remaining tablespoon of fresh coriander and the lemon juice.
|
|
|
|
|
