It’s that time of the year again when I often get asked what to do with eggplant. Perhaps you’ve gotten one in a CSA box or from a gardening neighbor and are wondering the same thing. One of my favorite things to make with eggplant is an Indian dish called Bangian Bhurtha. Let’s face it, it’s also an awesome name. It’s a tasty, vegan dish that is full of flavor. And it’s healthy! Next time you find yourself with an eggplant not knowing what to do, give it a try!
2 tablespoons olive oil
1 onion, sliced
2 tsp ground ginger
2 roma tomatoes, diced
1 clove garlic, minced
1/2 tsp turmeric
1 tsp cumin
1/2 tsp coriander (ground)
1/4 tsp cayenne
1/2 tsp salt
cilantro for garnish
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1. Peel then slice the eggplant into 1/2 inch slices. Place the slices on a tray and sprinkle heavily with salt. We’re talking the use of a disgusting amount of salt. Drown it out. This will draw out any bitterness and produce a creamy, delicious eggplant. Let it sit for 30 minutes to 1 hour. Moisture will come to the top. Rinse the eggplant slices under cold water to remove all the salt. Pat dry.
2. Heat your oven to 425 degrees. Spray a baking sheet with nonstick spray. Lay out the prepared eggplant slices onto the baking sheet. Drizzle with 2 tsp olive oil. Bake for about 15 minutes until eggplant just starts to brown. Remove from oven and dice into bite sized pieces.
3. Heat the olive oil in a large skillet over medium-high heat. Add in the onion and cook about 5-7 minutes. Add in the ginger and garlic and toast for 1-2 minutes.
4. Stir in the diced eggplant, diced tomato, turmeric, cumin, corinder, cayenne, and salt. Cook another 10 minutes. Serve over rice with chopped cilantro sprinkled on top.
Goes great with Naan!
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