Roasted Eggplant with Tomatoes (Baigan Bharta)
Recipe By : adapted by Susan Voisin
Serving Size : 4
2 Medium eggplants
2 tablespoons water
1 1/2 onions — peeled and finely chopped
3 cloves garlic — peeled and minced
1 tablespoon fresh ginger root — minced
2 green chiles — or jalapeno peppers, seeded and minced (optional)
1/2 teaspoon ground cumin
2 teaspoons curry powder — or garam masala
1 teaspoon salt
1 cup fresh peas — (or frozen)
1 14-oz can diced tomatoes — (with jalapenos, optional)
4 tablespoons soy milk
2 tablespoons cilantro — chopped
Preheat the oven to 400 degrees.
Prick each eggplant with a fork in two or three places. On a baking sheet lined with aluminum foil, arrange the eggplants. Bake for 30 to 35 minutes until the eggplants are tender and the skin begins to char. Let cool. Carefully peel away and discard the skin. Chop the pulp coarsely and set aside.
In a large nonstick skillet, heat the water. Add the onions and garlic and sauté for 5 minutes. Add the ginger and green chilies, and cook for 2 more minutes, until the onions are golden. Add the cumin, curry powder, salt, peas, and tomatoes, and simmer over medium-low heat for 2 to 3 minutes. Stir in the mashed eggplant, soy milk, and chopped cilantro. Cook, stirring, for 10 minutes, until the flavors are well blended.
You can prepare this dish 2 days in advance. Refrigerate, then reheat before serving.
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Per serving: 153 Calories (kcal); 1g Total Fat; (7% calories from fat); 7g Protein; 33g Carbohydrate; 0mg Cholesterol; 561mg Sodium
NOTES : Serve this dish with any Indian bread such as chapatis or pooris or with whole wheat pita.