serves 4 to 5
- 1 Baingan Bharta Spice Kit
- 2 large eggplants
- 1 small onion
- 1-inch cube fresh ginger
- 4 garlic cloves
- 1 lime
- 1 cup tomato sauce
- 1 tbs butter
- vegetable oil
- chopped cilantro for garnish (optional)
*see Variations below
Preheat oven to 450º. Peel eggplant and cut into 2-inch cubes. Toss with 1 tablespoon oil and ½ teaspoon salt. Roast on baking sheet for 20 to 30 minutes until browned and starting to crisp up, tossing after 15 minutes.
Finely chop onion. Heat 1 tablespoon oil in large frying pan on medium. Add WHOLE SPICES to pan, stir 1 minute, then add onion. Sauté 7 to 10 minutes until lightly browned.
Peel and finely grate ginger and garlic. Add to pan and sauté 1 minute. Add MASALA POWDER, 1 tablespoon butter, and 2 tablspoons water. Sauté 2 minutes.
Mix in tomato sauce and ½ tsp salt. Cover and simmer on low 10 minutes; stir occasionally.
Add roasted eggplant cubes and ¼ to ½ cup warm water. Simmer 2 minutes. Add salt and lime juice to taste, and garnish with cilantro if desired.
Note: Larger whole spices are not meant to be eaten. Remove before serving or instruct diners to avoid/remove while eating.
- to make vegan, substitute non-dairy spread or vegetable oil for butter
- for an extra-rich flavor, substitute ghee for butter and/or vegetable oil