Nida is my second cousin's wife and we just met for the first time this summer!

Step into the kitchen and join my family as we learn to make this dish together. Fair warning my cousin and brother are chatting up a storm in the background. This is pretty much the perfect night for me.

Nida is originally from Pakistan and is a talented cook and artist (see her work on instagram @nkarts786). This dish is typically made with regular eggplants and Nida usually roasts her whole spices first and then grinds them. In the video we made the Bharta with Japanese eggplant and my ground Indian spices. I hope you enjoy this dish as much as I do!

Receive my free culinary adventure guide here: 10 Unique Travel and Cooking Tips, you wont find anywhere else. 

We love to see you making these dishes, please tag us on social media! @inmykitchenpaula for Instagram @inmykitchenvancouver for Facebook

Bhaingan Bharta (Pakistani Curried Eggplant)

Servings

4-6

Prep Time

30 minutes

Cook Time

30 minutes

Recipe courtesy of Nida Kaiser and In My Kitchen Inc.

Ingredients

• 2 Tbsp Canola oil or Ghee
• 2 medium Eggplants
• 1  medium-large Onion chopped
• 4-5” piece of Ginger chopped
• 4-5 Garlic cloves chopped
• 2 med Tomatoes chopped
• 1 fresh Anaheim pepper (or any fresh pepper to taste)
• Or Chili powder ¼ tsp (spice level to your taste)
• 1 tsp Turmeric
• 1 full tsp Coriander
• 1 full tsp Cumin
• 1 tsp Salt
• ¼ C Water
• 1 tsp Garam Masala
• ¼ C fresh cilantro chopped

Directions

1. Grill your whole eggplant on an open flame so skin browns and meat softens.  You can also roast the eggplant in an oven at 375 degrees Celsius for approx. 45 minutes or until soft.   Place eggplant on a plate and cover with tinfoil (this will steam the eggplants and help make it easier to peel the skin off your eggplant).  After you have prepped your other ingredients, eggplant will be ready to peel and then chop the eggplant and mash it with a fork.

2. Heat a medium size sauté pan on med heat and add oil/ghee.
3. Add your onions and cook until transparent (not browned) (about 10 minutes).  Add ginger and garlic and sauté for 1-2 minutes.  Add tomatoes, spices and chili and cook for 1-2 minutes longer.  Add 1/4c water to bring it all together.  Stir and cover with a pot lid or tinfoil.
4. Cook until the masala (ingredients with spices) leaves the oil on the side of the pan about 5-10 minutes.
5. Once the masala is ready add your mashed eggplant, stir.  Add garam masala and cilantro, stir and it is ready to serve.
6. Serve with roti or basmati rice.  Great on it’s own or as a side dish.