Smoky and Spiced Eggplant Mash
- 4 long eggplants (the Asian kind, Chinese or Japanese – medium sized)
- 2.5 tablespoon oil, divided
- 1 teaspoon cumin seeds
- 3/4 cup diced onions (do not chop them too small – about 1/4 inch squares are good)
- 1 tablespoon chopped garlic
- 3-5 hot chili peppers (remove membrane and seeds if you do not like it spicy – the peppers are vital for flavor)
- 3/4 cup chopped or grated fresh tomatoes – adjust amount to taste. The more tomato you use, the bharta will be a bit tart and reddish in color
- 1/2 tablespoon julienned fresh ginger
- salt to taste
- 3/4 teaspoon turmeric powder
- 1 teaspoon red chili powder/cayenne/paprika
- 1/2 cup shelled/frozen peas (optional)
- a lot of fresh cilantro/coriander leaves, chopped
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Chili peppers, hot (3)
- Cilantro/coriander, fresh leaves (1 lot of)
- Cumin seeds (1 teaspoon)
- Garlic (1 tablespoon)
- Ginger, fresh (1/2 tablespoon)
- Long eggplants (4)
- Onions (3/4 cup)
- Peas, frozen (1/2 cup)
- Tomatoes - adjust amount, fresh (3/4 cup)
- Cooking & Baking
- Oil (2 1/2 tablespoon)
- Red chili powder/cayenne/paprika (1 teaspoon)
- Salt (1)
- Turmeric, powder (3/4 teaspoon)
Preparation
Read recipe preparation on ecurry.com
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Recipe Stats
Published July 31, 2012 (6 months ago).
101 people saved this recipe.
