Roasted Eggplant Tomato Curry (Baingan Bharta)

Eggplant is one vegetable that I never really used to enjoy at all until I learned how to appreciate its finer qualities. Despite having little flavor in itself, it does take on the flavors of the other components of dishes it appears in and very much acts like a sponge to soak up spices and seasonings as it does in this curry. Although it is the star ingredient, consider serving this one up to those who think they don't enjoy eggplant because the textural element it adds here combined with the tomato, peas and seasonings makes for an ideal side and you might not even guess that eggplant is what brings everything together.

Roasted Eggplant Tomato Curry (Baingan Bharta)

Recipe by Lisa Turner Cuisine: Indian Published on June 30, 2014 Simple roasted eggplant curry simmered in a fragrant spiced tomato sauce Print this recipe Ingredients: 1 large eggplant (aubergine) 2 tablespoons oil 1 medium onion, diced 2 cloves garlic, minced 1-inch piece fresh ginger, finely chopped 2 to 3 green chilies, seeded and minced 2 teaspoons ground coriander 1 teaspoon turmeric pinch of asafetida (optional) 3 medium tomatoes, diced 2/3 cup green peas, fresh or frozen 1 teaspoon sea salt, or to taste 1 teaspoon garam masala 1/4 cup fresh parsley or cilantro, chopped Instructions: Begin by roasting the eggplant. Grease a baking sheet with oil. Cut the eggplant in half lengthwise, brush with oil, and sprinkle with a little salt. Let sit for 20 minutes. Turn the eggplant cut side down on the baking sheet and place under a broiler until the skin is blackened and charred and the flesh is tender — 20 minutes. Let cool before removing the skin and scooping the flesh into a bowl. Mash the eggplant with a fork or potato masher and set aside. Heat the oil in a large non-stick skillet over medium heat. When hot, add the onion and sauté until it begins to brown — about 5 to 6 minutes. Stir in the garlic, ginger and chilies and continue to sauté for another few minutes. Stir in the ground coriander, turmeric and asafetida if using, and stir for another minute. Add the tomatoes to the pan and simmer until thickened — about 10 minutes. Stir in the peas and simmer until just tender, adding a little water if necessary. Now stir in the eggplant, garam masala and salt. Gently simmer for another 5 minutes. Stir in the parsley or cilantro and cook for another minute. Serve as a side, garnished with more parsley or cilantro and a sprinkle of garam masala if desired. Makes 4 side servings

Other eggplant recipes from Lisa's Vegetarian Kitchen:
Baked Eggplant Stuffed with Curried Vegetables
Stuffed Eggplant Poriyal
Eggplant Quinoa Bites with Pesto

On the top of the reading stack: Vegan Eats World: 300 International Recipes for Savoring the Planet

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