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RECIPE: Eggplant Bharta 2 - another version

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Eggplant Bharta 2 (so-named because I see another recipe of this name in the

Files -this is

another version)

 

 

This dish is a something of a steal from Sarah Kramer's excellent _La Dolce

Vegan!_ -

although I've made similar before. Sarah makes it easy! I played around a tad

with the

proportions, the spices and the method (don't I always), but I turned to her

recipe first.

 

EGGPLANT BHARTA

 

(For two people)

 

You will need enough grain for the two of you - I used long-grain brown organic

rice - to

start cooking while you make the dish itself. Here is my version:

 

1 'small' eggplant, cubed (I left the skin on and used several smaller

eggplants)

1 small onion, chopped

1/2 cup (approx.) of vegetable stock (homemade is best - enough to 'saute' the

vegetables)

5 cloves garlic, chopped fine

2 inches of fresh ginger, grated

1 Tbsp ground cumin seed

2 tsp ground coriander seed

1/2 tsp turmeric powder

1/4 tsp cayenne - or to your taste

1 small thai chile

4 roma tomatoes (I used the equivalent amount of regular tomatoes), finely

chopped

a couple of handfulls of fresh cilantro (coriander leaves, 'Chinese parsley'),

chopped

cilantro for garnish

 

In a large pan put all ingredients except for the tomatoes and cilantro and

'saute' covered

on med-high for around ten minutes or until the eggplant is soft. You may need

to add a

little more liquid to prevent burning, so keep an eye on it.

 

Reduce the heat to simmer and add the tomatoes and cilantro, cover, and let it

simmer for

another 5 minutes.

 

Serve over rice with any 'side salads' and condiments you usually use for an

Indian-style

meal.

 

From Pat

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On 8/22/07, Pat <drpatsant wrote:

>

> Eggplant Bharta 2

 

What perfect timing! I had an eggplant in my fridge that I was already

planning to cook today. (I am loosely following the recommendations on

vegancoach.com so I already had today's brown rice cooked and in my

fridge waiting for me to do something with it.)

 

I made a couple of improvisations: powdered ginger instead of fresh

root, doubled the cayenne because I didn't have a thai chile (not even

sure what that is. I'll have to look it up!), and since I didn't have

roma tomatoes or fresh cilantro, I substituted a can of " Mexican

tomatoes " that are diced tomatoes with lime and cilantro.

 

Ohmygoodness this is good!!

 

And so quick and easy to make. Thanks! This one definitely goes in my

collection of favorites!

 

Sparrow

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sooo pleased you liked it - and delighted that you sent us your Quick-Fix

Version of it - I have put a note at the top of the File (see Eggplant

Bharta 2 in the Indian etc. folder) AND added in

your version at the end. That makes it a much more usable recipe, I think

;) Thanks!

 

Love, Pat

 

> I made a couple of improvisations . . . .

> Ohmygoodness this is good!!

>

> And so quick and easy to make. Thanks! This one definitely goes in my

> collection of favorites!

 

----

Dr Patricia Sant

Bean Vegan: http://beanvegan.blogspot.com

Vegan World Cuisine: http://www.care2.com/c2cvegworld

" The question is not, 'Can they reason?' nor, 'Can they talk?' but rather, 'Can

they suffer?' " (Jeremy Bentham, 1749-1832)

 

 

 

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