Monday, April 2, 2007

Eggplant Bartha

Eggplant Bartha

This recipe is my favorite Indian dish. The recipe is from “Shamiana” restaurant in Kirkland.

2 medium eggplants (or 1 large)
½ cup veg. oil
2 onions, chopped
1 tsp. garlic, minced
1 tsp. ginger, grated
1 tsp. ground cumin
1 tsp. ground coriander
¼ tsp red chili powder
½ tsp. garam masala
½ tsp turmeric
2 cups canned tomatoes
½ cup frozen peas
cilantro, chopped

Slice eggplant into ¼ inch thick slices. Salt slices lightly and allow to sit 20 minutes to sweat. Saute eggplant in oil until brown (eggplant can be brushed lightly with oil and grilled as well. I usually do it on the outdoor grill and it gives it a nice smoky flavor). Dice the cooked eggplant when cool.

Heat oil in pan. Fry onions, ginger and gralice over medium heat, stirring frequently, until they are golden. Add ground spices and stir a minute longer. Add tomatoes and eggplant. Cook about 10 minutes. Add peas, so they cook slightly, but retain their bright color. Salt to taste. Serve garnished with the chopped cilantro.

This is a good one to cook and freeze. Just keep out the peas. When you take it out of the freezer, heat it up and add the peas just until the peas are tender. Don’t freeze it with the peas inside.

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