Bhartaa (Roasted Eggplant)

Baingan bhartaa (roasted eggplant) is a great vegetarian dish. It's simple to make and is on the milder side, if you're someone that likes it spicy, but not too spicy. Eggplants were sold per item instead of by the pound at the store, so I bought the biggest one they had. Because of that, cooking times may vary, but I roasted this gigantic eggplant in about an hour and it yielded 4 cups of bhartaa. Also note that bigger eggplants can be sweeter than smaller ones. 

Take note of the Ninja food processor in the picture below. This is a must-have in Indian cooking, since many ingredients are usually blended together before being added to the pot. The Ninja works pretty well, but any food processor would do the job. 

Scoop up your finished bhartaa with some warm garlic naan, or spread it on some toasted slices of french bread. It makes a great main dish or an appetizer. You won't be disappointed!

Bhartaa (Eggplant)
t = teaspoons; T = Tablespoons

1 large eggplant

2 T oil

1 small red onion, sliced

4 cloves garlic

2 tomatoes

½ t cumin seeds

2 green Indian peppers

1 t Bharta Masala

1 t kashmiri chili powder

¼ t turmeric

1 t ground coriander

¼ t garam masala

2 T water

Salt and pepper to taste

Toasted crostini or warm naan to serve

Preheat oven to 350 degrees. Prick eggplant with a fork and cover with 1T vegetable oil. Roast in oven for 45 mins. Peel off skin and cut off top. Slice eggplant. Blend together garlic, tomatoes, cumin seeds, and peppers. Heat 1T oil, lower to low heat, sauté onion. Add eggplant and mash as you cook, add blended ingredients, add spices, rinse blender with 2 T water and add to pot. Cook on medium for 5-7 mins, stirring occasionally. Add salt and pepper to taste. Turn off burner, cover, let stand 8 mins. Serve on toasted crostini or with warm naan.