I always feel like such a fraud when I cook any type of ethnic food. I love it all, but if I cook anything outside of American dishes, I almost always feel like I’m doing it wrong. We received five eggplants in our last CSA share, so you bet I made a curry. The recipe follows, but first, my confession.
things I am possibly doing wrong:
-I don’t use cilantro. Ever. I hate the stuff.
-I added half and half to this dish. I found variations that didn’t use any cream and others that used yogurt or heavy cream.
-I used ginger from a tube. I’ve had this stuff forever and was happy to use it.
-I blended this recipe. I’ve seen others that leave it chunky.
- 1 small eggplant
- olive oil
- red curry paste
- yellow curry powder
- 1 small onion
- spices: garam masala, ginger, and coriander
- 15 oz. can diced tomatoes
- 2 Tbsp. half and half
- Preheat the oven to 400 degrees.
- Cut your eggplant in half, lengthwise. Cover the eggplant in a hearty coating of olive oil.
- Place skin side up in a baking dish and bake for 25 minutes.
- After 25 minutes, your eggplant should have a nice golden brown color. Once it's reached this stage, pull it out and flip it over and broil the eggplant for an additional five minutes.
- Chop your onion.
- Warm 1 tbsp. oil over medium heat in a skillet.
- Place the onion in the warm skillet. Add all spices, red and yellow curry and sauté for five minutes.
- Add the can of diced tomatoes.
- Once your eggplant is cool, scoop it out of the skin and cut it up into a few chunks.
- Add the chunks of eggplant into the skillet.
- Add the half and half and let it simmer for five minutes.
- Ladle the sauce into a blender or food processor and run until desired consistency. I like mine mostly smooth with a few chunks.
- Serve with naan or rice.
The best part, of course, is mixing the baingan bharta with rice so it looks like this: