Baingan Bharta- Roasted Spicy Eggplants- Vegan
- 2 Large of Eggplants-cut in half and oil them on both sides.
- 0.5 cups Green Onions chopped or thinly sliced.
- 0.5 cups Chopped cilantroor Coriander leaves-take out some for Garnish
- 1 teaspoon Crushed garlic (ready made paste is also OK)
- 3 tablespoons Oil (use 1 Tablespoon to oil the Eggplants)
- 0.5 teaspoons Cumin Seeds-Whole Jeera
- 0.5 teaspoons Black Mustard Seeds- Raai
- 6 Curry Leaves
- 1 teaspoon Ginger crushed
- 1 teaspoon Chopped or Crushed Green Chili
- 0.5 teaspoons or more of Salt
- 3 tablespoons Optional-Drained low fat plain yogurt (Do not us if you want to make it Vegan)
- 0.5 teaspoons Chili powder
- 1 tablespoon Lemon Juice
Cut Eggplants lengthwise-cut of a portion of the tip but keep some.
Oil both side and out them upside down in a foil lined Cookie sheet
Cook them in the oven for 30 to 35 Minutes. Check the Eggplants-Try pressing them down gently-they should be soft. Take them out of the oven-make sure to turn off the Oven.
While the Eggplants are roasting, prepare the trey with chopped Onions Garlic, Ginger, Cilantro etc and another plate with Cumin Seeds, Black Mustard, Curry leaves etc.
Scoop them with a spoon as shown holding the top
Scoop all four pieces and add a Teaspoon Lemon juice and mix so the color does not turn dark
With a knife gently cut across to chop them
Heat the rest of the oil and add the spices , garlic, ginger and curry leaves
Add the eggplants, Green onions, cilantro etc.
Mix well and add yogurt just before serving- This optional.