Better than takeout!! My version of Baingan Bharata strays a little from the traditional recipe with the addition of coconut milk and chickpeas, but the combination is fantastic. The roasted eggplant is slightly sweet and the spices make this dish very aromatic!
This dish boasts a high content of fiber, bone-builders manganese & Vitamin K plus a good source of protein! Eggplant & tomato are both great sources of disease-preventing phytochemicals and antioxidants! It makes a big batch so if you are not cooking for a crowd, freeze the leftovers to have quick, healthy convenience meals whenever you need them!
Baingan Bharata (Eggplant Curry) with Chickpeas
Ingredients:
2 large globe eggplants
1 tbsp virgin coconut oil
1 large onion, diced
5-6 cloves garlic, minced
2 inch piece of ginger, minced
4 medium tomatoes, chopped
1 cup jarred strained tomatoes
1 jalapeno, minced
2 tsp turmeric
2 tsp cumin
4 tsp garam masala
2/3 cup coconut milk
2 cups chickpeas
2 tbsp pure maple syrup
1 tsp sea salt
¼ cup cilantro, minced, for garnish
4 cups cooked brown rice
Instructions:
- Preheat oven to 450°F. Pierce both eggplants all over with a fork. Bake 30-40 minutes until eggplants are collapsed in on themselves. Let cool.
- In a frying pan over medium heat, saute onion and garlic in coconut oil about 5 minutes until lightly browned.
- Add in ginger and cook another 2 minutes. Add chopped tomatoes and sauté another 2-3 minutes.
- Stir jalapeno, spices and ½ tsp sea salt into vegetable mixture. Scoop eggplant flesh out of skins and chop into large chunks. Add to frying pan.
- Mix in coconut milk, chickpeas, strained tomatoes, agave nectar and remaining sea salt. Simmer over medium-low heat for another 15 minutes.
- Serve over brown rice and garnish with fresh cilantro. Serves 6-8.
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