Special Diet Information
Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"Cooking well does not mean cooking fancy." -Julia Child
The refrigerator light goes on...
I think of this dish as sort of like an Indian baba ganoush. The rich and creamy eggplant is a great base for other simple ingredients: tomato and onion. The softer Indian spices make this fragrant while the hot pepper adds just a bit of heat. A great balance of flavor and texture.
The eggplant can be put under the broiler to char, but it's better if you can grill this on the barbecue. Even better is if you have the time and equipment to smoke it. The smoky flavor brings greater depth of flavor that is complemented by the spices.
Serve this immediately over rice or lentils, but the dish is also great chilled and served as a dip with fresh veggies.
Baingan Bharta (Smoky Indian Eggplant)
Servings: 4 | Serving size: 1 1/4 cup
Cooking time: 60 minutes
This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.
| 2 large | eggplant |
| 1 Tbsp. | olive oil |
| 3 cloves | garlic (thinly sliced) |
| 1 Tbsp. | ginger (minced) |
| 1 large | onion (diced) |
| 1 | jalapeno (finely diced) |
| 1 large | tomato (coarsely chopped) |
| 1/2 tsp. | ground coriander |
| 1 tsp. | ground cumin |
| 1 tsp. | garam masala |
| 1/2 tsp. | salt |
| 1/2 cup | fresh cilantro (coarsely chopped) |
| 1 tsp | honey |
| 1/2 | lime (juiced) |
Preheat the oven to broil.
Place the eggplant in the oven and roast for 20 to 25 minutes. Turn frequently so that the skin chars but does not become too burnt.
Remove from the oven and let cool, then peel the skin from the eggplant.
Discard the skin.
Coarsely chop the meat of the eggplant.
Place the olive oil in a large skillet over medium high heat.
Add the garlic and ginger. Cook for about 1 minute. Stir frequently.
Add the onion and jalapeno. Cook for 5 minutes. Stir frequently.
Add the tomato, chopped eggplant, coriander, cumin, garam masala and salt.
Cook for about 20 minutes. Stir occasionally.
Add the lime juice and honey. Stir.
Serve immediately over rice topped with the fresh cilantro.
Nutrition Facts
Serving size: about 1 1/4 cups
Servings: 4
Amount Per Serving
| Calories 150 | Calories from Fat 36 |
| % Daily Value |
| Total Fat 4g | 7% |
| Saturated Fat 0.6g | 3% |
| Monounsaturated Fat 3g | |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 314mg | 13% |
| Total Carbohydrates 27g | 9% |
| Dietary Fiber 11g | 44% |
| Sugars 12g | |
| Protein 4g |
| Vitamin A 25% | Vitamin C 50% |
| Calcium 4% | Iron 8% |
| Vitamin K 53mcg | Potassium 865mg |