My wife absolutely loves Biangan Bharta because of how unabashedly eggplanty and flavorful it is…so I decided to try making it for her! Luckily, it was a big success, and the roasted eggplant really starred. The other flavours we invited to the vegetarian party were a spice blend of cumin, caraway, and coriander that we ground up in our mortar and pestle…we then combined them with garlic and onion to infuse and impart the flavours before adding our tomatoes and lastly, our roasted eggplant (infused with roasted garlic).
Time: 90 Minutes
- Garlic (6-8 Cloves)
- Cumin Seeds
- Caraway Seeds
- Coriander Seeds
- Preheat your oven to 350 degrees F.
- Cut the top off your eggplant, and cut 4 slits in the eggplant itself. Peel four of your garlic cloves, and press one clove into each slit.
- Spray your eggplant with oil, and wrap it in foil. Roast for 30 minutes or so until it softens. Remove from the oven, and allow to cool until it’s touchable.
- As your eggplant roasts, dice your onion, peel and dice the rest of your garlic, and dice your tomatoes.
- Grind your spices in a spice grinder or with a mortar and pestle.
- Heat some ghee or butter in a large pan, and add your garlic and onions along with your seasonings. Cook on low until they turn opaque. Then, add your tomatoes, and cook until they start to disintegrate.
- As your onions/garlic/tomatoes cook, peel the skin off your eggplant, and discard. Then, mash the eggplant flesh (including the roasted garlic) with a fork.
- Add to your pan, and stir to combine and heat.
- Plate, devour, and enjoy!