Guest guest Posted August 23, 2007 Report Share Posted August 23, 2007 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 24, 2007 Report Share Posted August 24, 2007 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2007 Report Share Posted August 25, 2007 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) ______________________________\ ____ oneSearch: Finally, mobile search that gives answers, not web links. http://mobile./mobileweb/onesearch?refer=1ONXIC Quote Link to comment Share on other sites More sharing options...
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