Easy Roasted Eggplant - Baingan ka Bhurta (hara masala)

This is a simpler version of this dish. It is healthier and requires minimal oil and cooking. The recipe is as follows:

3 medium eggplants

4 scallions, finely chopped

5 sprigs cilantro, finely chopped

2 green chillies, finely chopped

1/2 packet green peas, thawed

1/4 cup olive oil
1 lemon

sea salt to taste

Serves 4

Recipe:                                              

-Preheat the oven to 425 degrees. Roast the eggplant till soft; about 35-40 minutes. Remove from oven and singe the skin over an open flame (use a blowtorch if available). Once charred, allow to cool and peel off.

- Squeeze the flesh to drain the juices and slice into equal portions.
- Separately bring water to a boil and blanch the peas.

- Combine scallion, green chillies, lemon juice and eggplant in a blender or food processor till roughly blended. Slowly add the olive oil till the mixture has a smooth, thick consistency. 

- Remove to dish and add peas, chopped cilantro, salt.
- Mix well and serve.  

Roasted Eggplant - Baingan ka Bhurta

3 medium-sized eggplants

1 med. onion, diced

1 tomato, diced

3-4 fresh curry leaves (kari pata)

1 tsp. cumin powder

1 tsp. coriander powder

1/2 tsp. red chillies

1 tsp. tamarind paste (or whole tamarind soaked in water overnight)

4-5 sprigs cilantro

1-2 green chillies

2 tbsp. olive oil 

sea salt to taste
                                                    

Serves 4                                             
                                                      

Preparation:                                               

-Preheat the oven to 425 degrees. Roast the eggplant till soft; usually 30- 45 minutes. Remove and singe the skin over an open flame (use a blowtorch if available). Once charred, allow to cool and then simply peel off. Cut up the flesh and mash into a pulp consistency.




Recipe:                                      
- Saute the diced onions till clear. Add the tomatoes and curry leaves (careful as these will sputter). Add all the spices and cook till the tomatoes are soft.
- Once done, add the eggplant and tamarind. Cook on medium heat till any liquid is evaporated; about 15-20 minutes.
- Add the chillies and chopped cilantro and cook for another 2 minutes.
- Remove from heat, garnish with more chopped cilantro and serve with basmati rice.

* There is another, simpler version of this dish that I will post soon.