Roasted Eggplant with Peas: Baingan Bhurta
- 2 small eggplants
- 1 teaspoon olive oil
Spread the olive oil all over the eggplants and place under a high broiler. Roast until the eggplants are soft and skin is charred and dark brown. Take out and peel the skin off. Take the pulp out, break it apart with a fork and keep aside.
- 1 large onion, chopped
- 1/3 cup green onion, chopped
- 3 tablespoons olive oil
- 1 cup chopped tomatoes
- 1 cup frozen peas
- 1 teaspoon garam masala
- ½ teaspoon cayenne pepper
- Salt
- ½ cup cilantro, chopped
- ¼ cup dill, chopped
In a medium saucepan heat the olive oil. Add the white and green onions. Saute on medium heat for 2-3 minutes. Add the tomatoes, eggplant pulp, peas and mix well. Cook on medium heat for 10- 15 minutes. Add the garam masala, salt, cayenne pepper. Taste for seasonings. Garnish with cilantro and dill.
3 Comments
Amy
at
Thanks for the recs! The URL to my blog is http://amykim.com/whatsfordinner
You should also check out http://www.foodbuzz.com, a community of food bloggers.
I have to say that this is one of my favorite Indian dishes! I’m so glad I found your recipe. I will certainly have to give it a try.
I found your site info through the South Orange Maplewood Adult School course book that I received in the mail today. I have my own blog featuring primarily Korean dishes that I grew up with.
By the way, do you have any recommendations for Indian restaurants in this area? I’m pretty new to the area. I’ve tried a couple places and I find the dishes at Dabbawalla in Summit pretty bold and flavorful.