This is a delicious Indian dish made of eggplants. The recipe is on I developed for use with a crock pot–and I tell you, I get many compliments on this dish every time I make it. I thought I’d share it with my friends online…
Baghar ki Baingun
Ingredients:
10-12 baby eggplants, tops cut off and sliced in half lengthwise
1/2 c. vegetable oil
1 large onion, diced
3 cloves of garlic, minced
3″ piece of ginger, peeled and grated
1 can of chopped tomatoes
1.5 cups of plain, unsalted cashews, pureed into a paste
Spices:
Salt to taste
1 Tbs. Cumin Powder
1 Tbs. Corriander Powder
1 Tbs. Garam Masala
1 Tbs. Turmeric
1 Tbs. Cardamom Powder
Instructions:
Heat oil in a skillet and add the chopped onion. Let it cook until it is golden brown and almost carmelized.
Put the eggplant in the crock pot, sprinkle all the spices on top. When the onions are done, pour the onions and all the oil on top of the eggplant.
Add the entire can of chopped tomatoes, the ginger and garlic.
Stir until the eggplants are coated with everything, and add a cup of water.
Turn crockpot on low and let it cook for 6-8 hours, checking occasionally to make sure the water hasn’t evaporated and the eggplant is sticking. Add water as needed.
About an hour before you’re ready to serve, stir in the cashew paste.
When you serve, garnish with a little cilantro and serve with basamati rice or naan (flatbread).
