Baingan Bharta is like nothing you’ve ever tasted before (unless, of course, you’ve had baingan bharta). It’s the perfect fall dish that can be a great addition to a Thanksgiving meal. This recipe doesn’t even require Indian spices. If you’re not a fan of eggplant (and I’m generally not), give this easy Indian recipe a try-you just might change your mind.. Ingredients
1 medium eggplant
1 medium yellow onion diced
2 tomatoes diced
1 cup cilantro diced
1/2 tsp paprika
1 thai green chili
1/2 tsp salt
2-3 tbsp oil
1. Coat eggplant in a small amount of oil and roast on an open flame until skin turn black and flakey and you see the eggplant “sweat.” If you don’t have gas burner, roast in an oven on medium in middle rack and place above a drip tray.
2. Use a knife and your fingers to remove the skin (discard skin).
3. Use a fork and knife to mash eggplant (if seeds are black, your eggplant might be bad).
4. Add oil to heated pan (medium to medium-hi heat).
5. Add onions and saute until light brown.
6. Add green chilies and saute for 30seconds.
7. Add tomatoes and saute until tomatoes break down.
8. Add salt and paprika and mix.
9. Add eggplant mash and saute for about 5 minutes.
10. Reduce heat to medium, cover and cook for additional 5 minutes.
11. Add cilantro, mix and cover for additional 5 minutes.
12. Cook longer if desired, but it should be ready to serve and enjoy!