My family loves Baingan Bhartha. In fact eggplant equals to only 3 dishes in my husbands palate. Stuffed Indian brinjals, Bagara Baingan and Baingan Bhartha. If I try my hands on some other eggplant based dish, the first quip would be about why I wasted a good eggplant by making something other than the aforementioned dishes!
Traditionally large eggplants are placed on gas stove and burnt until scalded and smokey. It does take a bit of cleaning and work. Hence I use the oven to do my job, making cleaning a one stop shop process. There is no mess and it gets done practically hands free (with a wee bit of turning in the middle)
The amount of spice, depends largely on the quality of eggplant. Sometimes when the eggplants are fresh, all it needs is a little bit of seasoning to make it perfect. So adjust according to your taste preference. Garlic does some magic to this dish specifically. At least that’s my opinion hence I tend to be generous with garlic. We enjoyed it on this particular day with some warm Lavash bread but any flatbread of your choice would work.(...)
Read the rest of Baingan Bhartha (Mashed Smoked Eggplant) at Chef In You
© DK for Chef In You, 2014. |
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Post tags: cumin, eggplant