Indian Eggplant Curry (Baingan Bharta)

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I’ve been reading a book that is set in India and they often refer to the food they eat.  In the book they say this is a common food you can get from a street vendor.  I tried it out and it’s easy and delicious!  I made it just as the recipe said and my hubby and I were gasping for milk as it was SO HOT!  So I would recommend if you palate is weak to spice like mine is…..I would hold back on the jalapeno pepper or hot sauce. Adapted from Allrecipes.com based on review comments of how it should be made more authentically.

Ingredients:

1 large eggplant

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1 medium onion, thinly sliced

1 tablespoon ginger, minced

1 tablespoon garlic, minced

1 tablespoon garam marsala or curry powder

1 tomato, diced (I used canned whole tomato)

1 fresh jalapeno pepper (optional) – I used hot sauce omit if you don’t want it spicey

½ teaspoon salt

Squeeze of lemon juice

Dollop of plain yogurt

Directions:

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Slice and place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
  3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
  4. Mix ginger, garlic, garam marsala/curry powder, and tomato into the saucepan, and cook about 1 minute. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes.

Serve with rice

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