One of the best things I've ever made with eggplant....

[NRaleighLiberal]

Baingan Bharta - which we love at a local restaurant....I nailed it tonight!

Our harvest just started - picked these five today

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pretty simple and incredible complexity of flavors considering how few ingredients there are -

eggplant, sweet onion, tomatoes, hot pepper (I used Jalapenos), fresh ginger, cumin seeds, red pepper flakes, black pepper, salt and garam masala.

I lightly oiled the eggplant and put them on a hot grill - cooked for 20 min each side until really blackened and charred - that's the secret. The eggplant pulp is sauteed with the other ingredients - we had it over black rice....

this is the recipe we used - I modified it slightly - http://www.vegrecipesofindia.com/baingan-bharta-recipe-punjabi-baingan-bharta-recipe/

[Granny M]

1. I LOVE baingan bharta!

So, so delicious! Thanks for the link.

[Nac Mac Feegle]

2. Just as a small question:

Where do you get your black rice? Is it "Forbidden Rice", or is it dyed?

A restaurant where I worked had a dish with true Forbidden Rice, and I'd like to get some to use for a couple dishes I'm thinking about.

[NRaleighLiberal]

3. Forbidden rice (or a variant) - Costco here sells it in big bags - just wonderful full flavor!

[MrMickeysMom]

4. Thanks...

I'm rather new to Costco, and so far, since it's just the two of us, I'm at a loss of what to buy and keep "in stock". THIS will be on my next trip!

NRL… You make things simple, and I just want you to know how much I appreciate that. I've got to keep my head about me when renovation going on (full house, actually, but kitchen last).

So far, I've loved the roasted red peppers from Costco and see you use black rice in other dishes described here. Is there anything else you buy that can be stocked from them you'd recommend?

[NRaleighLiberal]

5. Thanks so much for that - I am all about keeping things simple....

Let me ponder - between Costco, Trader Joe and a local farmers market, that's all of our weekly shopping. I will see what I can come up with for our regular stock-em purchases.

[cbayer]

6. On your advice, I made this last night.

I didn't have the right spices, but did have curry powder and that worked really well.

Thanks!

[Nac Mac Feegle]

7. Thanks for the lead on the rice. In 'payment'; a tip

Last edited Sun Jul 6, 2014, 11:24 AM - Edit history (1)

Roasting vegetables on the barbecue is a quick and easy way to free up the stove. Eggplant, peppers, zucchini, corn, and even portobello mushrooms are excellent candidates. Just coat the outside with oil and grill. Any smells from burning vegetable skin is outside. One of my favorite sides when grilling: Slice a sweet onion into 3/8 inch slices, drizzle with olive oil, sprinkle with salt and pepper, then grill until cooked.