Indisk Aubergine (Bharta)
Serveres med kogt ris eller endnu bedre, opvarmet naan eller anden flatbread til scooping. Denne indiske vegetariske aubergineopskrift fordobles nemt, hvis du tjener en skare eller bare elsker rester.
Samlet tid
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portioner
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26.04.2023 @ 21:32
This recipe for Indian vegetarian eggplant is served with boiled rice or even better, heated naan or other flatbread for scooping. It can easily be doubled if you are serving a crowd or just love leftovers. The dish takes 50 minutes to make and yields 4 servings.
To make the dish, you will need 2 medium eggplants, 2 small onions, a 2-inch piece of fresh ginger, 4 cloves of garlic, safflower oil, unsalted butter, cumin seeds, turmeric, Thai chilies or serrano chilies, chopped tomatoes, and coriander and yogurt for serving.
To prepare the dish, you will need to roast the eggplant over a gas burner or under a broiler until it is charred and very soft. Then, you will remove the skin and roughly chop the flesh. Next, you will blend the onions, ginger, and garlic in a food processor to form a paste. You will then heat oil and butter in a large skillet over medium-high heat and add cumin seeds, the onion paste, and chilies. Cook until translucent, then add tomatoes and cook until they break down. Finally, add turmeric and the chopped eggplant and heat through.
This dish is perfect for vegetarians or anyone looking for a flavorful and healthy meal. It can be served as a main dish or as a side dish with other Indian dishes. The addition of naan or other flatbread makes it a complete meal.