Baingan Bartha

Baingan Bartha is a super tasty Indian dish that is fairly easy to prepare, and a great way to use eggplant! If you think you don't like eggplant, try this. It's amaaaaazing. Serve with rice.


1 lg eggplant

Doesn't look so purty, but it tastes great!

2 TB oil
1 lg onion, minced
1 tsp brown mustard seeds
1 tomato, chopped
4 garlic, minced
1 inch ginger, minced
1 medium-large anaheim (milder) or 4-5 jalapenos (spicier), minced
1/3 cup cilantro, chopped
additional spices I'm going to add:
1/2 tsp garam masala
1/2 tsp coriander
1/2 tsp hungarian paprika
1/4 tsp salt or soy to taste

 1. Halve the eggplant lengthwise. Place, skin side up, on a greased cookie sheet, and broil on high about 4 inches away from flame for 15-30 minutes, until softened and skin is charred. Let cool and scoop out inner pulp to use later.
2. Saute onion and mustard seeds in some oil for about 3-4 minutes on medium high heat, stirring often, till softened.
3. Add pepper, cook about 4 more minutes, add tomato, cook a few more minutes, add garlic, garam masala, coriander, paprika and salt, cook for a few more minutes.
4. Mash in the eggplant, and stir in cilantro.
5. Serve with rice and/or naan.

Ended up being about 2 large servings or 4 smallish "what's-probably-an-actual-serving-size" portions. I like things pretty well spiced, so you can totally add another eggplant and not increase the other ingredients and it'll still be great, more than that (like 3 or 4 eggplants) and you'll want to double everything.

*modified from
http://www.rice-n-curry.com/index.php?option=com_content&view=article&id=55:baigan-bharta-north-indian-vegeterian&catid=9:weekdays&Itemid=14