Partial Ingredients

Everyday Style & Recipes. Est. 2010

Baingan Bharta (Eggplant Curry)

by

Baingan Bharta is a traditional Indian dish that is made with mashed eggplant, aromatic spices, and simmered in a tomato based curry.   Traditional eggplant curry calls for charcoal roasted and mashed eggplant.  I diverged a bit from the traditional framework but I was very happy with the results.  The creamy tomato curry tasted great with the flavors of the braised eggplant. The eggplant simmers in the sauce until it is melt in your mouth tender.   It was really tasty with fresh baked naan and chopped cilantro on top.

Baingan Bharta (Eggplant Curry)
(Makes 4-6 Servings)
Printable Version

Ingredients:

For the Sauce:

  • 1 tbsp garam masala
  • 1 tbsp coriander
  • 1 tsp turmeric
  • 2 tsp cardamom
  • 1 tbsp almond butter
  • 3 tsp cumin
  • 1 tbsp chili powder
  • 1 tsp cayenne
  • 2 tsp paprika
  • 4 tbsp butter
  • 1/2 cup cream
  • 4 cups tomato puree
  • 8 oz tomato paste
  • 3 tbsp honey
  • 2 drops red food coloring (optional)
  • 1/2 yellow onion, diced
  • salt to taste

For the Eggplant:

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 large eggplant, peeled and sliced into thick rings
  • 1/2 yellow onion, diced
  • 1 tsp cumin
  • 2 tsp of garam masala
  • 1 tsp ground ginger
  • dash cayenne
  • 1 tbsp honey
  • salt and pepper to taste
  • cilantro, for garnish

Directions:

  1. For the sauce, mix the dry spices together in a bowl.
  2. In a large sauce pot, melt a tbsp of butter and add the spices and cook until fragrant.
  3. Add the onion and saute for 5 minutes.
  4. Combine the tomato puree, butter, almond butterheavy cream, honey, food coloring, and tomato paste.
  5. Bring the sauce to a boil and reduce to simmer for 90 minutes.
  6. Meanwhile, slice the eggplant into rings and place a paper towel above and below the slices on a flat surface.
  7. Place heavy objects on top of the covered eggplant for 45-60 minutes, or until the liquid is completely removed.
  8. Chop the eggplant into bite-size pieces.
  9. Melt the butter and olive oil in a saute pan. Add the onion and saute for 5-10 minutes until soft.
  10. Add cumin, garam masala, ground ginger, and cayenne to the onion and heat until fragrant, about a minute.
  11. Add the chopped eggplant and honey, and saute for 10-15 minutes, adding more spices and salt if needed.
  12. Add the eggplant mixture into the sauce and simmer for another 30 minutes or until the eggplant is fork tender.
  13. Top with cilantro and serve with fresh naan or roti.