Baingan Bharta, Indian spiced Eggplant, sultry rich Indian spicy flavors dance with some luscious eggplant, onion, and cherry tomatoes. This dish screams exotic comfort food, and I loved it! I think you will love it too!
- 8 small Indian eggplant
- 1 small yellow onion sliced
- 2 cloves garlic
- 1-inch knob of peeled fresh ginger, grated
- 36 cherry tomatoes
- 2 Tbsp vegetable oil
- 1/2 tsp sesame oil
- 2 tsp crushed coriander
- Pinch of red chili flakes
- 1 tsp each cumin and turmeric
- 1 Tbsp yellow curry powder
- 1/2 tsp each onion powder, garlic powder.
- 1/2 cup coconut milk
- salt and white pepper to taste
- 2 Tbsp fresh chopped parsley or cilantro
- Some naan, to serve it with
- Pre-heat oven to 400° F (200° C).
- First, rub the eggplant with oil and sprinkle with salt. Place on a baking sheet and bake for 20 minutes or until eggplant is soft on the inside.
- Take out of the oven and let cool. Once cooled, peel the eggplant and put the pulp into a dish.
- In a cast-iron pan bring vegetable oil and sesame oil to med to high heat. Toss in onion, season with salt pepper, onion, and garlic powder, and saute for about 10 minutes.
- Add in tomatoes and stir. Throw in garlic and ginger and start adding the spices of coriander, cumin, turmeric, and curry, plus the chili flakes. Stir well and when the sauce thickens, add coconut milk and cook for about 15 minutes.
- Taste and season with salt and white pepper if needed.
- Warm up naan in the oven
- Garnish with fresh chopped parsley and this dish is ready to serve with the warm naan.
You can use cilantro instead of parsley.
If you like your food hot, add more chili flakes or chili powder.
If you want it to be extra rich, use coconut cream at the end.