Wednesday, August 25, 2010

Baigan bharta

from The Art of Indian Vegetarian Cooking

1 eggplant
1 T oil (or ghee)
1 hot chili, sans seeds, minced
1/8 t asafetida
1 t cumin seeds
1 t coriander
1 t salt
a few torn-up leaves of mint (which is all I had, but more mint plus some cilantro would be better)
1/3 c yogurt

Put the eggplant on a baking sheet at roast at 350F-400F for 45 min until very squishy. Slice in half and scoop out the pulp, discarding the seedier bits. Mash up a bit. Fry chili, asafetida, and cumin seeds in hot but not smoking oil, until the cumin seeds darken. Add eggplant, coriander, and salt, and cook until the mixture is thick and liquid is reduced. Let cool for a few minutes, then stir in the yogurt, garam masala, and mint.

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