Baingan Bharta
A Message From Our Nutritionist
I love bold flavours but some vegetarian dishes are lacking in that category. Not this recipe. This remind me of Ratatouille (not the movie!) or Caponata, just easier to make.
Prep Time: 15 min
Cook Time: 50-60 min
Portions: 4 ppl
Ingredients
- 1 Tbsp olive oil
- 2 cloves minced garlic
- 1 inch knob of minced ginger
- 1 whole green chili, diced
- ½ tsp salt
- 1 whole large eggplant (roasted, peeled, diced/mashed)
- 1 lrg tomato chopped
- ½ diced onion
- ¼ tsp turmeric
- ¼ tsp cumin seeds
- ¼ tsp ground coriander
- ½ cup water
Directions
*Be sure to wash all produce before use
- Add oil to frying pan.
- Temper cumin seeds with turmeric, coriander, and salt.
- Add garlic, ginger, and onion until fragrant and lightly brown.
- Add tomato, chili, eggplant, and water.
- Cover and simmer on low for 20 minutes.
NUTRITIONIST’S TIP:
To roast the eggplant, place in the oven on a baking tray for 30-40 minutes (375 degrees F). Or, place direct on the gas stovetop on low and rotate until all skin is charred and the eggplant is softened. I prefer the latter method of fire-roasting the eggplant although it takes longer.
Suggested Recipes
Bouillabaisse
Don’t let the name intimidate. Bouillabaisse is a traditional fish soup from France with lots of layers of flavour. This is definitely a soup that subs as a main dish.
Black Bean Enchiladas
This vegetarian enchilada recipe can be pulled together and on the table in under 1 hr. You will not miss the meat, but if you prefer go ahead and add some lean chicken or beef to increase your protein intake.
Enchilada Sauce
This Enchilada Sauce is deceptively simple yet perfect. Pairs with Black Bean Enchilada recipe.