Free Online Recipes
 |  

Sign Up login
 
 

Roasted Eggplant Bharta Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Roasted Eggplant Bharta

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   4
Preptime   About 1 3/4 hrs

Ingredients
1 large eggplant (About 1 1/2 lbs.)
1 c. onion, minced
2 x 1 inch piece ginger, peeled and minced or grated
1 c. ripe tomatoes, chopped
1 1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
3/4 tsp. salt
2-3 tbs. chopped fresh cilantro
2 tbs. olive oil plus more for brushing eggplant
 

Instructions
Preheat oven to 450 degrees. Slice eggplant in half lengthwise. Score the face with a knife and brush with oil. Bake for 45-60 minutes until eggplant is soft and black. Transfer to a plate to cool. Once cool enough to handle, scoop out flesh, discard skin and chop coarsely.
Heat 2 tbs. olive oil in large skillet over medium-high heat. Add onions and saute, stirring frequently, until they begin to brown. Add ginger and stir for 1 minute. Add tomatoes and cook, stirring frequently, about 3-5 minutes, until slightly reduced.
Stir in cumin, cayenne pepper and salt. Add eggplant. Reduce heat to medium-low and cook about 10 minutes. Remove from heat and stir in cilantro.
Serving Suggestions
Serve over basamati rice.


Originally Submitted
1/3/2010





0 Out of 5 from 0 reviews

You can add this Roasted Eggplant Bharta recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.