Easy Indian Curry Eggplant - Baigan Bharta Inspired
Mashed Curry Eggplant is another Indian dish that my family loves. It works great as a dipping sauce for breads, as a vegetable side or as a filling for quesadilla or roti. Making it is not as difficult as I thought. Start the process by baking the whole eggplant in the oven to and start a curry in the pan, then put the two together. Because of this dish, my husband buys eggplant every chance he gets.
- 4 tsp garlic powder
- 4 tsp onion powder
- 1-2 hot chili peppers, chopped
- 2-3 Indian curry leaves (optional)
- 2 tbsp Indian curry powder (adjust to taste)
- 2-3 medium tomatoes, diced
- 1/2 tsp brown sugar (adjust to taste)
- Salt to taste
- 3 stalks green onion, cut into 1cm pieces, optional
- 1/2 tsp garlic powder to add just prior to removing from heat.
- 2-3 Chinese eggplants ( or 1 American eggplant)
- Cooking spray or 2 tbsp oil to brush over eggplant
- Brush whole eggplant (skin on) with thin layer of oil or spray with cooking spray.
- Place eggplant in 400F preheated oven for about 30 minutes, flipping around half way. Once eggplant is tender to the puncture of a fork, remove eggplant and let cool slightly.
- Once cool enough to handle, peel off eggplant skin and discard. Dice cooked eggplant.
- Fry hot chili peppers in 2 tbsp oil. Add Indian curry leaves and tomatoes and allow tomatoes to soften.
- Add Indian curry powder and mix.
- Add cooked diced eggplant and allow to simmer on low heat. Stir frequently to prevent burning. If mixture looks thick or easily burned, add 1/4 cup water.
- Add salt and sugar to taste.
- Just before removing from heat, add 1/2 tsp garlic powder.
- Feel free to mash further in a food processor.
- Add green onions upon removal from food processor.
- Serve as part of a rice meal, as a dip for naan, or as a stuffing for quesadilla or roti.