Baigan Bharta (eggplant and spinach)

  1. Eggplant
    • Cut eggplant into 1/4 inch medallions
    • Cover heavily in salt
    • Let rest 30 minutes
  2. Onion – Diced
  3. Spinach – Destemmed, rinsed, spin
  4. Prepare Curry
    • 1 pepper
    • 1 clove
    • 1 cooriander
    • 1 cayenne
    • 2-3 cumin
    • 2 turmeric
    • 1 cardamom
  5. Rinse eggplant twice and pat dry
  6. Prepare clarified butter by heating over heat for about 20 minutes.  Pour off top, discarding the milk solids
  7. Toast mustard seeds
  8. In hot cast iron add clarified butter to smoke point
  9. Add the eggplant, but don’t crowd the pan
    • Sear and remove
  10. Add the onion to the emptied pan and caramelize – 10-15 minutes
  11. Add garlic and ginger and toss
  12. Add spices right after tossing, then cook about 2 more minutes
  13. Add 2 C water or broth and bring to a boil
  14. Add 1/4 C brown sugar and dried spinach
  15. Reduce liquid substantially, then add eggplant
  16. Cook 6-10 minutes
  17. Serve over Basmati Rice with a side of DAL (lentils), yogurt and tomatoes

 

Print Friendly, PDF & Email
HTML Snippets Powered By : XYZScripts.com