Photo by Sarah Shatz
A&M's Testing Notes:
Expand Collapseluvcookbooks's Notes:
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1 tablespoon
canola oil
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1 teaspoon
brown mustard seeds
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1 teaspoon
cumin seeds
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1
onion, sliced
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4
Japanese (long and thin) eggplants, sliced 1/2 inch thick
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1
serrano chile, seeded and chopped fine
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1 teaspoon
coriander
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14 ounces
canned diced tomatoes, with juice
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1/4 teaspoon
garam masala
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1 teaspoon
salt
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1/2 teaspoon
black pepper
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Heat oil in a large frying pan until it shimmers. Add the mustard seeds and cumin seeds and heat about 30 seconds, until they pop.
Ask the hotline about this step!Add the sliced onions, and stir occasionally over medium high heat until they are deep brown in spots (this will take a while, but makes a big difference to the taste and they won't burn if you are careful).
Ask the hotline about this step!Add the eggplant and fry until the skin is turning brown and the flesh just starts to soften. You may have to add a little more oil.
Ask the hotline about this step!Add the chile, coriander, garam masala, tomatoes, and salt and pepper. Turn heat to medium low and cook until the eggplant is soft. Add a little water if it is getting too dry but it will be more solid than watery.
Ask the hotline about this step!Serve with white rice, spicy Indian lime pickle, and plain full-fat Greek yogurt (you only use a little yogurt and the low-fat yogurt tastes thin and sour).
Ask the hotline about this step!coriander seed
hope u like it
I want to make this recipe right now. I LOVE bharta. One thing: do you mean coriander seed, or chopped coriander herb? Cheers!
I want to make this recipe right now. I LOVE bharta. One thing: do you mean coriander seed, or chopped coriander herb? Cheers!
I want to make this recipe right now. I LOVE bharta. One thing: do you mean coriander seed, or chopped coriander herb? Cheers!
Heidrun, I tried four times to reply but my answer did not add FOUR times so I'm trying up here. Step 2 will take about 5 minutes, more if you use less oil and less if you use more oil. Depends a little on size of pan, source of heat, etc. Step 3 will take a little more than 5 but not more than 7 or 8, depends on tyype of eggplant and size of pieces. Important part is how they look and roasted smell. Step 4 15-25 minutes, again depending... definitely not an hour and a half!! It's a week night recipe in one pot, my fave kind.
I realize that these times all vary quite a bit, but can you give a rough idea of how long you expect steps 2, 3 and 4 to take each? I want to sort of plan out this meal, but I can't tell if it will take a half hour or an hour and a half.
Hi, step 2 will take about 5 minutes, more if you use less oil and less if you use more oil, depends a bit on conditions like heat, size of pan, how fine you chop your onions, etc. Step 3 a little more than 5 minutes, depending on what kind of eggplant and the size of the pieces. The important thing in each step is making sure the color is right. Also, don't add too much oil to the eggplants, they are very greedy! The fourth step will take 15 to 25 minutes, again depending... definitely not an hour and a half, thank goodness! It's a weeknight supper dish in one pot, my favorite kind. Hope this is helpful.
This is my third try of getting this answer to add! Step 2 will take about 5 minutes, more if you use less oil and less if you use more oil. Depends a bit on your pan size, source of heat, etc. Step 3 a little more than 5 minutes, depending on type of eggplant and how big the pieces are, but no more than 7 or 8. The important thing is the color at each step and the roasted smell. Also don't add too much oil to the eggplant, they are very greedy! Step 4 15 to 25 minutes, again depending... definitely not an hour and a half!! It's a weeknight dinner in one pot, my favorite kind. Hope this is helpful and REALLY hope it adds this time.
made this for the second time, tonight. yum. it's an easy recipe, with a lovely complicated taste. I am a certified born again eggplant eater. Thanks for loosening me up.
Glad you like it! I'm trying to recreate a family friend's eggplant curry that roasts, peels, and mashes the eggplant. Will post when it's ready. I'm glad you think it's a complex taste, it has a main dish flavor that vegetables don't always have. And amen to being born again :)
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I've got a recipe very like this for a stew that includes garbanzos, which makes it a real stick-to-your-ribs meal, and fabulous with a slice of garlic bread.
luv chickpea curry, too= an even more popular recipe with my family.
This is the second time I've made this, and I think it's becoming my favorite eggplant recipe. So good!
Glad you like it. I have a new favorite that is a sweet and spicy Chinese Eggplant based on a Barbara Tropp recipe. My son will eat a whole pan like it's popcorn.
Glad you liked it. I have another new favorite, a sweet and spicy Chinese Eggplant based on a Barbara Tropp recipe. My son will eat it like popcorn.
Glad you liked it. I have another new favorite, a sweet and spicy Chinese Eggplant based on a Barbara Tropp recipe. My son will eat it like popcorn.
Terrific recipe!! I made it on Friday, adding a few fresh string beans toward the end of the cooking to get some more color onto the table. Served over brown basmati with a spoonful of lacto-fermented mint and coriander chutney (now a favorite staple in my fridge), some cucumber raita, and my "everyday" masoor dal with cauliflower and carrots. This one's a keeper, to be sure. ;o)
I'm going to look up the chutney recipe, sounds delicious
I add spinach sometimes for the same reason, to add some color
glad you liked it!
I'm glad you liked the recipe, let me know how it comes out.
This sounds so great that I am making it tonight! my Japanese eggplants are not ready yet so I have to use a big one.
Just seeing this, glad you liked the recipe. It's still good with a big eggplant.
Absolutely delicious! I used regular eggplant and cut each slice into quarters. Then I salted it, let it drain and rinsed it to reduce bitterness. Only other change I made was I added 1 T good-quality curry powder when I added the eggplant to the onions. This is a recipe that I will return to again and again. Super-easy to make, too. Thanks for sharing!
If you use a globe eggplant, slice it a little thinner and cut each slice into quarters. It doesn't hold its shape like the Japanese eggplant and it's a little bitter. I put some chopped fresh cilantro in for the last five minutes with a globe eggplant.
I suggest that canola oil be replaced with ghee (clarified butter). My reasons are 2-fold: Canola oil is now compromised as a likely GM (genetically modified) food and there is no labeling that assures us eaters that it is safe. The other more tasty reason is that ghee gives a buttery, nutty flavor and appeal that is superior in all ways, aside from being the traditional oil used in Indian cooking. Thank you
Made it today for lunch tomorrow. It's already delicious, but I know it will taste even better after a day. It took a little longer to cook than I thought, but maybe that's because I used globe eggplant?
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
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Slicing.
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And dicing.
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Toasting the cumin and mustard seeds helps release the flavor.
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Luvcookbooks says that sauteeing the onions until they're deep brown really brings out the flavor. (it does!)
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The skin of the eggplant had started to brown, and the insides had begun to soften, so we added the tomatoes, spices, and minced chili.
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As we cooked the eggplant, the pan did become a touch dry, so we ended up adding a little water to keep it from burning.
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Adjusting the seasoning...
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We piled it into a bowl and served it with some Greek yogurt. A perfect lunch.
I want to make this recipe right now. I LOVE bharta. One thing: do you mean coriander seed, or chopped coriander herb? Cheers!