Baingan Barta

 

From: "Phil Sego" <phil @ philsego . com>
Newsgroups: rec.food.cuisine.jewish
Subject: Baingan Barta a passover eggplant dish from India
Date: Fri, 10 Mar 2006 13:02:19 CST

I've been on this Indian kick for a while (too long in my wife's opinion).

Baingan Barta very easy to make. It's essentially mashed roast eggplant --
and would be a nice seder side dish.  It's usually vegan.

1 large eggplant

1 medium onion (finely chopped)

1 large tomato (finely cut)

1/2 teaspoon turmeric powder

1 teaspoon garam masala

1 pinch hing/asafoetida powder (optional)

salt to taste

cilantro (finely chopped)

 

1. Grille or roast the eggplant until it begins to get mushy. On my grille, that's 15 minutes. In a 400-degree oven, it's likely to take 45 minutes.

2. Let it cool.

3. Fry the onions till it turns to golden color. Put turmeric powder, garam masala, hing powder, salt and tomatoes.

4. Fry for some more time until the tomatoes are mashed.

5. Remove the outer skin of the baked eggplant and mash it with the hand or grind it in the mixture for fine texture.

6. When the tomatoes are done, add the eggplant mixture to it and boil it for
some more time.  That's all.  Your baingan barta is ready.

7. Before serving, garnish it with fresh coriander leaves.

 

Normally this is served with rice, but farfel or just plain matzoh would be fine.

 

Those who prepare a lot of Indian dishes could go on and on about garam masala recipes.  These vary tremendously; it's said that every Indian cook's recipe is different -- and closely guarded.  Hing is a vile-smelling mineral-like substance.  I don't recommend buying it for just one dish. It's most useful with lentil dishes for a variety of reasons.