Baingan Bartha

For Valentine's dinner we made Dal, Baingan Bartha and rice. I'd first had Baingan Bartha only a couple weeks ago! I knew I'd make it sooner or later. On the spur of the moment we decided to cook this afternoon, and here's what we came up with upon a quick jaunt to Central Market and some time spent in the kitchen...

Ingredients:

1 eggplant
1 1/2 cups chopped tomato
1 1/2 cups chopped onion
2 tbsp olive oil
2 cloves garlic, chopped
2 green chili peppers, chopped
1 tbsp garlic-ginger paste
1/2 tsp cumin seeds
1/2 tsp turmeric
1 tsp graham masala

Method:

Set oven to 450-500 degrees

Lightly rub olive oil around eggplant

Place eggplant on casserole pan, and into oven for 15 mins or so until the eggplant starts to darken on the outside (actual times may vary depending on your oven)

Meanwhile, heat olive oil in saute pan (medium heat)

Add cumin seeds ~sizzle!

Add chopped garlic

Stir in onion (browning not necessary)

Add chopped green chili

Stir in garlic-ginger paste

Stir in turmeric and graham masala

Stir in tomatoes

Cover and lower heat

You may need to add a very small amount of water as the puree starts to form. I think we added 1/2 cup

Remove eggplant from oven

Remove skin

Chop eggplant into 1-inch cubes

Stir eggplant into curry

Serve with rice, and enjoy!

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We watched this video as an aid, but changed a few things :)