Eggplant Bartha

This is another recipie that’s relatively quick (compared to some of my productions), probably an hour from start to finish. It’s inspired by the dish at India Bistro, but we’re still pretty far off hitting that, probably because I’m not adding a pound of ghee to it.

  • 1 Eggplant, Roasted.
  • Mustard seed – 1/2 tsp or so. Whatever looks good in the pan.
  • Onion, 1-2, chopped
  • Tomatoes. Several. 4-5 smallish ‘on the vine’, diced
  • Several Cloves Garlic, minced
  • Cilantro, tablespoon or two, chopped.

Cut the eggplant into quarters the long way, wipe the cut faces with oil and broil till soft, ending with the skin up and blackening. About 8 minutes on a side or so with my oven, don’t burn, but you want the insides mushy.

While that’s going, start the mustard seed and onion in ghee or butter, and cook slowly till transparent, then add the diced tomatoes and garlic and cook down.

When the eggplant is cool enough to handle, scrape the flesh from the skin with the back of a chef’s knife, quickly chop up thie pile of flesh to make sure no long stringy bits remain, then mash in a bowl with the tomato and onion. Return that to the pan, with more ghee if you’re feeling good about your heart healthy condition, and cook till most of the eggplant liquid is gone. Add cayenne and salt to taste, It doesn’t take a whole lot. Add the cilantro just before serving.

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