Eggplant Bharta

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Close enough to the Indian restaurant. Tastes better the next day.

Preparation time: ~20 mins
Cooking time: ~40 mins

Difficulty: Medium - some experience needed
Serves: 4-6

Dietary guidance: v v 


2 medium eggplants
4 Tbsp oil (canola)
1 medium onion, chopped
2 cloves garlic, minced
4 Tbsp oil (canola)
1 can tomatoes (fire-roasted preferred), not drained
1 Tbsp cumin
1 Tbsp dried ginger, or 2 Tbsp fresh ginger, grated
1-1/2 tsp salt
2 Tbsp chopped canned peppers (jalepeno for example)
1 Tbsp dried cilantro
1 cup frozen peas
cooked jasmine rice


Preheat oven to 450 degF. Slice eggplants in half lengthwise and place face side up in oven safe pan. Drizzle or brush oil over eggplant faces (careful not to spill too much oil in the pan). Roast eggplants in oven for 30 mins or until slightly burned. Remove from oven and cool. Scoop eggplant away from skin and roughly chop. Soften onions with oil in saucepan (about 5 mins). Add garlic (and ginger if using fresh) and cook for 2 minutes more. Add canned tomatoes and next three ingredients. Bring to simmer and hold for 5 mins. Add cilantro and peas and reheat to simmer. Remove from heat and serve over rice.

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