Recipe#11794

Title: Beingan Bharta

From: Leslie_Kleinberg@brown.edu 
 Newsgroups: rec.food.recipes 
 Subject: Beingan Bharta--Indian Eggplant 
 Date: 28 Dec 1997 08:24:58 -0700 
 Message-ID: <685r0a$bpj$1@mack.rt66.com> 

(measurements are approximate)
 1 large eggplant
 1 green chili - thinly sliced
 1 pinch asafoetida (optional)
 1 tsp mustard seed
 2 tsps salt
 1 medium onion, chopped
 fresh cilantro, chopped-- "a healthy amount"
 vegetable oil for frying
 The eggplant should be grilled first to give the dish a nice smokey
 flavor.  You can do this either by putting the whole eggplant on an
 outdoor grill and turning a couple of times, or you can grill it on a gas
 range.  First remove the stems and leaves so they won't burn.  Put down
 some tin foil in the well of the burner to catch the juice which will come
 out. Place the metal burner on top and grill the eggplant directly on it. 
 The outside of the eggplant will burn as the inside cooks, turn it
 frequently.  Once cooked, let it cool until you can comfortably handle it. 
 Peel the skin off--this should be easy because it is burnt, but if a
 little bit of skin sticks, that's fine.  Heat about a tablespoon of oil in
 a frying pan or wok.  Don't let it get too hot, though--because you want
 the heat on low as you add the mustard seeds.  Let the seeds pop gently in
 the oil, then add the onion. Fry until translucent.  Add the eggplant,
 asafetida, green chili, and salt.  Fry for 5-10 minutes.  Add the chopped
 cilantro about a minute before serving. Enjoy with flat bread (naan or
 chapatis) or plain old pita.  Yum!