Slow food pure. A delicious adaptation of the Indian eggplant curry dish known as Baingan Bharta. Best served with basmati or jasmine rice. Packed with flavor, this is a great dish for anyone following a vegetarian, vegan or gluten-free diet.
1medium yellow onion,diced
3medium tomatoes,diced (ca 300 g)
1tablespoonpeeled and grated ginger
2teaspoonsgaram masala powder
1/4teaspooncayenne powder(reduce to 1/8 if you prefer less spicy)
1x 200 ml can organic coconut milk
1cupfrozen peas,thawed (150 g)
1/2teaspoonsea salt,plus more to taste
freshly ground black pepper,to taste
Whole grain basmati
Preheat the oven to 350°F / 180° C and line the middle rack with baking paper.
Prick the eggplants a few times with a fork, transfer to the oven and bake until really tender and the skin is wrinkly, about 1 hour. To get some of that charred flavor, broil for 2 minutes on high settings (optional).
Once cool enough to handle, cut the eggplant in half and use a spoon to scoop out the flesh and then chop it up; the eggplant will be mushy -- this is perfect.
Meanwhile, heat the oil in a large deep skillet or wok over medium heat. Add onions and garlic and cook until onion is translucent, 10 minutes. Add the tomatoes, tomato paste, ginger and all of the spices except for the salt. Cook, stirring occasionally, for 10 minutes, or until tomatoes are softened.
Add the coconut milk, cook for one minute, then add the eggplant and peas. Mix to combine and continue cooking until heated through. Add the salt, plus more to taste (if desired) and season with black pepper.
Serve over whole grain basmati rice and enjoy!
Depending on how flavorful the tomatoes are you may need to add a touch more tomato paste. Look for ripe, aromatic one for the best results. I have also made this eggplant curry recipe with market fresh beefsteak tomatoes, which tastes fabulous.
As mentioned in the blog text, you can cook whole eggplants over the open flame of a gas burner or BBQ. This gives it a lovely smokey flavor. Whole grain basmati rice takes 30-35 minutes to prepare. I usually start cooking it while the eggplant is still in the oven and then keep it covered while the rest of the dish is being prepared.