Description
My Healthy Quick & Easy Indian Eggplant Bharta is a made-over classic that delivers all the traditional flavors in a lighter and simpler version. It’s perfect for any home cook!
Ingredients
Scale
(Use organic ingredients when possible)
- 1 Large eggplant
- 2 Large tomatoes
- 1 Large onion
- 1 Tablespoon fresh grated ginger
- 1/2 Teaspoon ground ginger
- 1/2 Teaspoon ground cumin
- 1/4 Teaspoon paprika
- 3/4 Teaspoon salt, divided
- 1 Tablespoon olive oil
- Fresh cilantro
Instructions
- Chop the onions into long, thin slices. Cut the eggplant in half, then slice it thinly. Chop the fresh tomatoes into wedges. Roughly chop the cilantro.
- Heat 1 tablespoon of oil in a large skillet or pot over medium-low heat.
- Add the onions, eggplant, ½ teaspoon salt, and ground ginger.
- Cook for 8–10 minutes, then add the tomatoes.
- Stir in another ¼ teaspoon salt, cumin, paprika, and grated ginger. Reduce the heat to a simmer, cover with a lid, leaving a small gap for steam to escape, and let it cook for an hour, stirring occasionally.
- Check if the eggplant has broken down and melded with the tomatoes. If not, cook for another 15–20 minutes until it reaches a mashed, stew-like consistency.
- Taste and adjust the salt and ginger if needed.
- Stir in a handful of chopped cilantro, then sprinkle more on top for garnish.
- Dig in and enjoy!