RE-POST OF RECIPE: EGGPLANT BHARTA

[Guest guest]

Another recipe of mine! Enjoy.

Best, Pat

----

MODERATOR'S NOTE: For an even quicker and easier version of this dish, please

see the member's

note immediately beneath the recipe! Excellent! - Pat.

 

Eggplant Bharta 2 (Vegan) India. Spicy.

 

(so-named because I see someone else has another recipe of this name in the

Files)

 

 

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 2

 

(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 / drpatsant

 

MEMBER'S QUICK FIX VERSION: Sparrow wrote:

 

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