Ingredients
-
2
-
1
-
5
-
2
-
1
-
1/2
-
1
-
-
-
-
-
-
-
-
Directions
Eggplant (Aubergine) Bharta,If you like eggplant and Indian cuisine, you should like this.,I wrongly assumed all indian food was heavily spiced – shows you how little I know. Loved this. Simple, healthy, and tasting. I added a can of diced tomatoes, as recommended by another reviewer. Will be making this again!,Just tried this today and we loved it! What a delicious way to eat eggplant. I will definitely be making this again. A big hit with my DH. I didn’t have fresh cilantro and used cumin instead, so the flavor was very different I’m sure. I will be trying this with the cilantro in the future. Cilantro is one of my favorite herbs so I expect the flavor will be more subtle but still delicious!
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Steps
|
1
Done
|
Cut Eggplants in Half. |
|
2
Done
|
Rub Some Oil Over the Cut Side of the Eggplant. |
|
3
Done
|
Roast or Broil, Until the Skin Is Lightly Burned, and the Eggplant Is Completely Soft (12-15 Minutes). |
|
4
Done
|
Peel Eggplant. |
|
5
Done
|
Put Pulp Into a Bowl, and Mash With a Potato Masher. |
|
6
Done
|
Add Onion, Garlic, Chilies, Salt, Cilantro, and 1/2 Tsp Oil, and Mix Very Well. |
|
7
Done
|
Heat Remaining Oil in a Frying Pan. |
|
8
Done
|
Add Eggplant Mixture, and Fry For 3-5 Minutes , Until Fairly Dry. |
|
9
Done
|
Serve Alone, or With Basmati Rice. |
