Eggplant Curry or Baingan Bharta Aloha Style

Awhile ago I had Baingan Bharta at my local Indian restaurant. It was AMAZING! The dish I had was more blended together, so I decided to keep it chunky and add additional veggies to it. Its a great way to use up a lot of eggplant you may have in your garden!!

Eggplant Curry

Serves 4

Ingredients

Eggplant Curry or Baingan Bharta Aloha Style

  • 1 cup water
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups tomatoes, chopped
  • 1 green chili, chopped
  • 1 zucchini, chopped
  • 1 cup potatoes, chopped into 1" pieces
  • 2 lemons, juiced
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 1 large or 4 small eggplant
  • brown rice
  • salt & pepper, to taste

The Eggplant

You can roast the eggplant two different ways. One way is on the grill. Take your 1 large or 4 small eggplant and toss them on a hot grill. That’s it! Leave them there until they are black and blistered and soft when you squeeze them with a tongs. You can also roast them in your oven at 425 degrees for about 45 minutes. Just put them directly on the rack and do the same squeeze test. If they need more time, just let them cook a little longer, checking every 5 minutes or so.

Sauté

While the eggplant is roasting, start cooking your rice, and then sauté 1 chopped onion, 2 minced garlic cloves, and 1 chopped green chili in 1 cup of water. After about 5 minutes toss in the chopped tomatoes, zucchini, potatoes, juice of 1 lemon, cumin, coriander, garam masala, and curry powder and mix together. Cover and simmer while the eggplant continues roasting.

Peel the Eggplant

Once the eggplant is soft, remove from your grill or oven with a tongs and set aside to cool about 5 minutes. Once cooled, chop the top of the eggplant off and peel the skin - it should peel super easily. You want the gooey inside flesh of the eggplant. You should get about a cup, cup and a half.

Combine and Serve

Add the eggplant to the rest of the curry and mix in with a wooden spoon. You may have to break up the eggplant, but just poke at it with your spoon and mix it in well. Serve over brown rice with additional lemon juice and salt and pepper to taste!

Eggplant Curry