Baingan Bharta (Spicy Roasted Eggplant)




1 large eggplant

1- 16 oz. can of diced tomatoes with juice

1 medium onion, chopped

1-2 medium jalapenos, seeded and chopped

3 cloves garlic, minced

2-3 teaspoons good curry powder (more or less to taste)

1 teaspoon cumin

1 teaspoon black mustard seed

1/2 teaspoon allspice

1/2 teaspoon coconut sugar

Salt and pepper to taste

Chopped fresh cilatro to taste

2 tablespoons olive oil plus enough to brush on eggplant

Heat oven to 425F.  Slice eggplant in half and lay on a baking sheet sprayed with non-stick spray, skin side up.  Brush skin with olive oil.  Roast in oven till eggplant is collapsing in on itself (about 35-40 minutes).    Meanwhile, in a skillet heat olive oil over medium heat add spices… saute for a minute till they reliease their fragrances, and then saute onions, garlic, and jalapeno till onion is golden and softened (about 8 minutes).  Remove eggplant from oven and cool slightly.  Remove eggplant pulp with a spoon.  In a food processor, add tomatoes, eggplant pulp, onion and spice mixture, sugar, salt and pepper.  Process till pretty smooth but leave a little texture.  Pour into bowl and add chopped cilantro.  Serve over basmati rice or jasmine rice withvegan naan or chapatis on the side.



About Karma Cooking

I am Pagan and vegan since January 2012. While I am a huge animal lover, my choice to do away with meat, dairy and eggs had more to do with my health than anything. It's a choice I feel good about all the way around. I am studying to become a nutritional consultant and being vegan just meshes with that perfectly!

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