Baingan Bharta, Roasted Eggplant Dish

Baingan Bharta (freeze extra for quicker dinners)
INGREDIENTS

2 pounds eggplant

2 tablespoons lime juice

2 to 3 tablespoons vegetable oil

1 medium onion, peeled and chopped

3 cloves garlic, peeled and finely chopped

1 fresh hot green chile like a jalapeño, or more to taste, thinly sliced (discard seeds for less heat)

1 pound fresh tomatoes, chopped

1/2 teaspoon turmeric

1 teaspoon kosher salt or to taste

1/2 cup chopped cilantro, thin stems included

2 teaspoons garam masala

PREPARATION

1.Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.

2.When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.

3.Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.

4.Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.

YIELD 4 servings

Ringad Bataka Nu Shaak, Potatoes with Eggplant

http://www.veganricha.com/2012/03/ringad-bataka-nu-shaak-eggplants.html

Ingredients:

1 onion and few cloves of garlic

8 small brinjals/small eggplants (cut into 4 pieces each)

6 small potatoes (cut into 4 pieces each)

1c frozen peas

1c chickpeas

1 Tbsp extra virgin olive oil

1/2 tsp mustard seeds

1/4 tsp hing(asafoetida)

1/4 tsp turmeric powder

1/2 tsp chilli powder or to taste

1 tsp cumin-coriander powder

1 tsp salt

2 tsp besan(chickpea flour)

1/2 Tbsp peanut or almond powder (a little coarse) or ground sunflower seeds if you want to avoid nuts.

1 Tbsp cilantro leaves

Method:

-Heat up the oil on a medium flame and add the mustard seeds

-Once the mustard seeds splutter, reduce the flame to low and then add in the hing, turmeric, chilli powder, coriander-cumin powder.

-Mix well and cook for about a minute.

-Add the potatoes and mix well so that all the potatoes are covered with the masalas/spices.

-Add the brinjals/eggplants, chickpeas and mix well. 

-Add the salt and mix well.

-Cover and cook on low flame for about 1/2 hr or till the potatoes are done. The brinjals will become soft so no need to check if they're done. Stir once in between. 

-Add frozen peas

-Add the chickpea flour and the peanut powder and mix well. Cook for a minute.

-Turn off the stove and add the cilantro.

-Serve with Roti/Chapati/Puri Indian flat bread and Daal.

-This can be used later on as a stuffing inside a grilled sandwich with some onions, bell peppers, and Daiya cheese!