Meet one of my favorite Indian Dishes…Roasted Smoked Eggplant Curry, otherwise popularly known as Baingan Bharta. My mom rarely made this dish growing up, so it really wasn’t until college, when one of my roommates made it, that I had my first real experience with this dish. I had seen it at Indian restaurants before, but had never bothered trying it. So when I realized how easy and unbelievably tasty it was, it quickly became a favorite of mine. I’ve now created my own version of this dish.
If you’re not familiar with this traditional Indian dish, you can think of it as an Indian version of Baba Ghanoush. The meat of the eggplant, after it has been smoked and roasted, is pureed/mashed with a lot of tomatoes, garlic, onions, herbs, and spices to create a delicious creamy Eggplant Curry. You can enjoy it with some home-made whole wheat tortilla, Naan, rice, or serve it with pita chips and use it as a hot or cold dip.
I wasn’t planning on posting this recipe this week, but it was high in demand when I posted a picture of it on my Facebook Page awhile back, so here it is. To those of you who were desperately waiting, sorry it took me so long to get it posted. Before I leave you with the recipe, I have one piece of advice… be sure to make double the recipe, because you’ll definitely be wishing you had leftovers. =)
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