SMOKEY EGGPLANT STIR FRY (Bhagain Bharta)

Prep time: 10 minutes

Cook Time: 20 minutes

Servings: 5

Smokey Eggplant Stir Fry

INGREDIENTS:

• 6 Indian Eggplant
• 6 Sweet Pepper
• 1 Cup Cherry Tomatoes or 2 Medium Tomatoes
• 1 Small Onion
• 5 Garlic Cloves
• 1 Ginger Paste
• 1 Serrano Pepper
• Lemon
• Chopped Cilantro
• Salt to taste
• Black Pepper to taste
• 1 Tablespoon Paprika
• 1 Teaspoon Cayenne Pepper
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Coriander Powder

DIRECTIONS:

1.) Wash the vegetables and pat dry. In a baking pan, make at least 3 slits for each eggplant and place them on the tray. Slice the stems from the sweet peppers, serrano peppers, garlic, tomatoes and add them to the pan. Drizzle with olive oil and add a teaspoon of salt and black pepper. Roast the vegetables in the oven at 380 Degrees F until softened and slightly charred for about 10-12 minutes. Turn the vegetables halfway so it is evenly roasted. Remove from the oven once ready.

2.) Remove the skin of the eggplant spoon out the insides. Add to a bowl and gently mash until it reaches a chunky paste.

2.) Add one tablespoon of ghee into a pot. You may substitute with butter or olive oil if you prefer, but ghee provides a sweet, nutty flavor to the dish. Finely chop 1 small red onion and sauté until softened. Add in the roast vegetables and eggplant mash into the pot. Now add in the spices and sauté until combined.

3.) Cover the lid and allow the curry to simmer and cook on medium low flame.

4.) Once the vegetables are nice and soft, use your spoon to gently mash the vegetables together. At this stage, you may decide how smooth or chunky you want the curry to be. If the eggplant is looking dry, you can add water to reach the consistency you prefer.

5.) Adjust the seasonings and mash to your desire. Once the dish looks ready, add the juice of one lemon, a teaspoon of ghee, and chopped cilantro to garnish.

6.) Remove and serve with naan and enjoy!