On the hunt for an aromatic, delicious & exotic dish to make your tastebuds smile ? Not only is Delectable Punjabi-style eggplant bharta so surprisingly easy to make, the flavour you get from the roasted eggplant coupled with the other ingredients are sure to be individual & crowd pleasers. Out of the many curried dishes we like, it has to be one of our fave’s.
1 head of garlic ( or about 5-6 cloves )
1 chunk of ginger ( about the size of your baby finger )
1 chunk of fresh turmeric ( about the size of your baby finger. Fresh turmeric can be found in the fresh produce section of your grocery store right where you find your ginger and it makes a noticeable delicious difference in your recipes. We highly suggest you try it! )
1 whole medium – large white onion
2 medium sized eggplant
5 medium tomatoes
1 whole bunch of cilantro ( we love cilantro )
4 red chili peppers ( more or less to liking )
1 heaping tbsp cumin seeds
1 heaping tbsp garam masala
1 heaping tbsp coriander
1 tsp salt
1/2 cup veggie broth or water
Suggested Base: Brown basmati rice, wild rice or whatever kind of rice you like ( make as much as you will need for as many servings as you like. The eggplant bharta makes enough for about 2-3 servings ). Or serve with roti.
Protip option : If you want to be a bit more adventurous with the spice levels, make a little extra rice or roti on the side to give you some insurance to balance the spices with. That way, you can vary the levels of spices with each bite, and adjust to taste.
Step 1 :
Get your rice started because by the time it’s done your curry will be done!
Step 2 : Pre-heat your oven to 400 degrees and put your eggplants on a bake sheet. Bake at for 25-30 minutes or until the skin looks shrivelled and eggplant is collapsed.
Step 3 :
Add your cumin seeds to your frying pan with a few table spoons of water or veggie broth. Let them simmer for a few mins.
Chop your whole onion and add to the frying pan. Add a few more table spoons of water and let the onion cook until see through & soft.
Chop your garlic, ginger, red chilis & turmeric and place in the frying pan. Add about a quarter cup of veggie broth and cook on medium heat for at least 10 minutes.
Step 5 :
Chop all of your tomatoes finely and add them to the frying pan. Stir them in the mixture on medium heat and let them simmer for at least 20- 25 minutes. Next, add your garam masala and coriander. The mixture of all of these ingredients needs to become like a paste so the liquid of the tomatoes will slowly cook off and they will disappear into the mix. This is how you know its done, this procedure cannot be rushed. It’s truly labour of love – it will be worth it!
Step 6 :
Take your eggplant out of the oven, remove the skins and chop it very finely so there are no chunks whatsoever. Then add the eggplant to the frying pan.
Step 7 :
Let the eggplant really mix into the rest of the paste so that the flavours all blend together beautifully.
Step 8 : Chop your entire bunch of cilantro ( leave a little for the garnish on top ) and add the rest into the frying pan. Stir in for a few minutes and serve on or with rice or with roti and voila!
Eggplants are known to improve digestion and aid in weight management so no need to hold back with portion sizes on this dish. They also help with sleeping better so eat better, feel better, sleep better. Like all whole food, plant based, oil free recipes you are healing your body with every bite – so splurge & enjoy.
A special thank you to Simer for the making of this recipe.
Namaste, my muse and I.