Eggplants from the farm are still producing so I decided to make an Indian dish with them.
I found this recipe for Eggplant Bharta.
1-1.5 lb eggplant
1 onion – chopped
1 tomato – chopped, or 1 tbsp tomato paste, or 1 tsp tamarind paste
1 tsp cumin seed
1 jalapeno pepper – chopped (optional – we didn’t use one this time)
1 tsp salt
1/2 tsp red pepper flakes
1 tbsp cooking oil
Prick the eggplant in several places, then microwave until soft and pulpy (we did it in increments of 10 minutes, and it took about 30 minutes total – it was a big eggplant). Wait until cool enough to handle. Scrape all the flesh out and mash.
Heat oil over medium heat, when hot, add cumin seeds. When they sizzle, add all other ingredients.
Stir well to mix. Cook over med-low for about 15 minutes.
- 2 1/2 tsp active dry yeast
- 3/4 cup water
- 3 cups all purpose flour ( we used bread flour and that seemed to work okay)
- 1/3 cup plain yogurt
- 1/4 cup vegtable oil
- 1 egg, lightly beaten
- 2 tbsp granulated sugar
- 1 1/2 tsp salt
1. Combine the yeast and water in a bowl and stir to dissolve. Let it sit until a thick foam forms.
2. Add the flour, yogurt, oil, egg, sugar, and salt, and stir by hand, or mix on low speed in an electric mixer using the dough hook attachment, until smooth and elastic but still soft and slightly sticky.
3. Transfer the dough to a second bowl that has been lightly oiled. Cover the dough with a clean kitchen towel and let rest at room temperature until nearly doubled in size, about 1 hour.
4. Gently press down the dough to release any trapped gas. Divide the dough into 8 pieces. Shape the pieces into rounds and then flatten into disks about 4 inches in diameter. Set them on a lightly floured board and cover with a clean towel. Let the dough rest for 15 to 20 minutes.
The rest of the recipe calls for grilling the bread using either a gas grill or a charcoal grill, neither of which I was cooking with in my kitchen. Instead, I placed them in a 500 degree oven for about 5 minutes.