Mashed Spiced Eggplant Indian Recipe

Mashed Spiced Eggplant Indian Recipe

Ingredients

• recipe for : My Weekday Baingan Bharta
• 2 teaspoons safflower or other neutral oil
• 1/2 teaspoon cumin seeds
• 3/4 cup finely chopped red or white onion
• 5 cloves garlic, chopped
• 1 (1-inch) knob of ginger, chopped
• 1 green chile, chopped (remove seeds to reduce heat)
• 1/4 teaspoon turmeric
• 1/4 teaspoon smoked paprika
• 1 teaspoon Garam Masala
• 4 cups chopped eggplant (peeled, if you like)
• 1 medium tomato, chopped (1 cup)
• 1/2 teaspoon dry mango powder or 1/4 teaspoon Chaat Masala
• 1/2 to 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon liquid smoke
• 2 tablespoons chopped cilantro

Method

1. Heat the oil in a large skillet over medium heat
2. When hot, add the cumin seeds and cook until they change color and start to sizzle, about 30 seconds
3. Add the onion, garlic, ginger, and chile
4. Mix well and cook until golden, 6 minutes.
5. Add the turmeric, paprika, and garam masala and mix well.
6. Add the eggplants
7. Mix well, cover and cook for 6 to 7 minutes
8. Add a splash of water to deglaze, cover and cook for another 6 to 7 minutes until all eggplant pieces are tender
9. Add the tomatoes, dry mango powder, and salt
10. Mix well, cover and cook for 10 minutes
11. Stir and reduce heat to medium-low
12. Stir in the liquid smoke
13. Cover and cook until the mixture is well-roasted, with some browning in the pan, 15 to 20 minutes
14. Taste and adjust the salt and spices, if needed
15. Garnish with cilantro and serve

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