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Beingan Bharta--Indian Eggplant

May 23 2006 | Views 41 | Comments (0) Leave a Comment

(measurements are approximate)

1 large eggplant
1 green chili - thinly sliced
1 pinch asafoetida (optional)
1 tsp mustard seed
2 tsps salt
1 medium onion, chopped
fresh cilantro, chopped-- "a healthy amount"
vegetable oil for frying

The eggplant should be grilled first to give the dish a nice smokey
flavor. You can do this either by putting the whole eggplant on an
outdoor grill and turning a couple of times, or you can grill it on a gas
range. First remove the stems and leaves so they won't burn. Put down
some tin foil in the well of the burner to catch the juice which will come
out. Place the metal burner on top and grill the eggplant directly on it.
The outside of the eggplant will burn as the inside cooks, turn it
frequently. Once cooked, let it cool until you can comfortably handle it.
Peel the skin off--this should be easy because it is burnt, but if a
little bit of skin sticks, that's fine. Heat about a tablespoon of oil in
a frying pan or wok. Don't let it get too hot, though--because you want
the heat on low as you add the mustard seeds. Let the seeds pop gently in
the oil, then add the onion. Fry until translucent. Add the eggplant,
asafetida, green chili, and salt. Fry for 5-10 minutes. Add the chopped
cilantro about a minute before serving. Enjoy with flat bread (naan or
chapatis) or plain old pita. Yum!

Leslie Providence, RI
(thanks to Jeremy - jblum@laser.net)

http://www.simpleinternet.com/recipes/

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