Indian eggplant, onion, and tomato casserole
This is an Indian dish, called Baigan Bartha in Hindi.
We make it a lot, and call it "Bangin' Bart."
It is eggplant, onions, and tomatoes, but not in the usual way.
In this recipe, the vegetables are cooked to mush, with only a small
amount of tomato!just enough to flavor it.
- 2 large eggplants,
- 2 large ripe tomatoes,
- 2 Tbsp oil
(or clarified butter)
- 2 large onions,
- 2 tsp salt
- 1 tsp black pepper
In a large frypan, sautae the onion in the oil until it is translucent.
Add the spices, and stir for 1 minute.
Add the eggplant and tomato, stir well, and cover.
Reduce heat, and simmer until vegetables are mushy (about 1/2 hour).
Remove the lid, and continue cooking until most of the liquid evaporates
(about 15 minutes). The finished dish should be thick enough that you could
use it as a dip.
I don't make this with any spices but salt and pepper. The genuine Indian
version of the recipe adds various Indian spices; try
of fresh ginger,
of garam masala for a more authentic Indian flavor.
15 minutes preparation, 45 minutes cooking.
no need to measure.
University of Rochester, Rochester NY
Recipe last modified: 18 Oct 84
From: nemo@rochester (Richard Newman-Wolfe)
Subject: RECIPE: Eggplant Bangin' Bart
Date: 2 May 86 03:37:31 GMT
Organization: University of Rochester, CSD, Rochester NY
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