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goddesswashu in washuscooking

Baingan Bharta (Eggplant Curry)

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Here is the recipe I used, with a few changes.

-Instead of cooking the eggplant how the recipe called for, I cut off the end and split it in half, sprayed the cut sides with Pam and placed them cut side down on a baking sheet covered in aluminum foil, and baked them for 20 minutes at 450.
-I cooked the curry powder in the vegetable oil on medium-low for a couple of minutes before I added the onion instead of adding it with the tomato and ginger garlic paste.
-I used canned tomato instead of fresh.
-I used pickled ginger garlic instead of ginger garlic paste. You could also use fresh grated ginger and diced garlic. Since the pickled ginger garlic I used was pretty spicy, I omitted the jalapeno.
-I served it with white rice, but it would also be really good with Jasmine rice, naan, or pita bread.

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