Bingen Bart — Indian dish of roasted eggplants

2 medium size eggplant

3 tablespoons vegetable oil (preferably mustard)

¾ Teaspoon cumin

1 small red onion, finely chopped

1 tablespoon ginger-garlic paste (or finely chopped garlic and ginger in equal proportions)

2 tomatoes, pureed

2 green chilies, finely chopped

2-3 tablespoons cilantro, finely chopped

Preparation:
 

1. Fry the eggplant in the corner of the grill on an open fire. If there is no grill, place the eggplant in the oven and bake at 170 degrees until soft, or holding it over the gas burner until soft and the skin is well charred. Allow to cool.

2. Heat the oil on medium heat for about 1 minute and add cumin and when it starts to sizzle, add the onion and lightly fry until soft and light brown colour at the edges.

3. Add ginger-garlic paste and fry till the paste becomes drier and more aromatic.

4. Add the tomatoes and Chile and cook until the mixture becomes thick.

5. Meanwhile, remove the skin from the eggplant and mash lightly.

6. Add to tomato mixture and mix thoroughly.

7. Add the cilantro and stir again. Tastes best when served with bread or rice.

published

 

P. S. And remember, only by changing their consumption — together we change the world! ©

 

Source: vk.com/mindfuleating_vegan?w=wall-42875710_699