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Eggplant Punjab

May 22, 2009

Eggplant Punjab

Serves 6-8

2 large eggplants
4 tablespoons oil
1 large onion, chopped
3 very ripe fresh tomatoes, chopped
1 tbsp. coriander powder
1/4 teaspoon chili powder, optional
Salt to taste
1/4 teaspoon garam masala
pinch of dried mint
3 tablespoons finely chopped fresh coriander
3 tender green onions, finely chopped

1. Roast eggplants over gas flame, or hot coals, or under grill, until the skin is thoroughly blackened all over and the eggplant is soft to the touch. When cool enough to handle, remove all skin under running cold water. Mash or chop roughly.
2. In a heavy saucepan heat oil and fry the onion until lightly browned. Add tomato and cook till tomato is well done. Add ground spices and stir for a few seconds, then eggplant and salt.
3. Cover and cook on low heat until liquid evaporates and it becomes a thick puree.
4. Add garam masala and mint and simmer, uncovered, for a few minutes longer.
5. Garnish with fresh coriander and spring onions.
Serve hot or cold as an accompaniment to chapatis, flat bread or rice.

One Comment leave one →
  1. May 22, 2009 11:05 pm

    Yum! Thanks for sharing this, Martha! I can’t wait to try it. One of my favorite dishes is eggplant bharta.

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