Here is a simple vegetarian, gluten-free, dairy-free meal you can make that’s tasty and super healthy. For years now I’ve had an ambivalent relationship with eggplant. But thanks to Janet who passed on this eggplant bharta recipe on facebook from the folks over at smarterfitter.com, I’ve been able to happily resolve my inability to make eggplant taste great.
I served this with basmati rice, red lentil dahl and a salad with parsely, cilantro, red onion, tomato, lemon juice, salt and a dash of oil.
Eggplant Bharta
1 large eggplant
1 medium onion, coarsely chopped
1-inch piece of ginger, peeled and coarsely chopped
2 cloves garlic, peeled (I used 4 cloves)
2 Tbsp vegetable oil
1/2 tsp ground turmeric
1/2 green chilli, finely sliced
1 Tbsp fresh cilantro, chopped
2 medium tomatoes, chopped
1/2-1 tsp salt
1 tsp lemon juice
1 tsp garam masala
Set the grill (or broiler) in your oven to high. Place the whole eggplant under the grill and leave it there until the area nearest the heat darkens. Using tongs, gently turn the eggplant slightly by its stem and let the new hot spot darken. Keep rotating until the entire eggplant is scorched. This should take 20-25 minutes. Be patient!
Remove the eggplant, put it on a plate and take it to the sink. Put it under cold running water and peel the blackened skin off of the eggplant. Drank and shake off as much water as you can.
Put the onion, ginger and garlic in a blender 3 Tbsp or so of water and blend to a paste at high speed. (Mine wouldn’t blend with 3 tbs so I ended up having to use at least double that)
Heat the oil in a frying pan over medium heat. While heating, pour in the onion paste and add the turmeric. Fry until the mixture startes to brown, about 5 minutes, then add the green chilli and cilantro and fry another 1 minute. Then add the tomatoes, lower the flame, and simmer for 10 minutes. Finally, add the eggplant, salt, lemon juice and garam masala. Raise the flame to medium, and fry for 10-15 minutes.
To serve, remove the bharta to a warm dish and serve sprinkled with green coriander.
Visit http://www.smarterfitter.com for more great recipes!
Well, I’m quite excited. I went with my Whole Foods wine tasting list to my local liquor store to purchase a bottle for the tasting. I’m sticking with red this time around mainly because Dave prefers red to white. Out of the 5 bottles of red selected the only one they had was HeculA Monastrell Bodegas Castano. Most of the wines on the list are in the $20 range so I was thrilled to discover that this one was under $15.00. The lady at the liquor store said this wine was one of the ‘best kept secrets’. I’m very excited. It’s breathing right now and so am I:)
Condofire 