Bayngan Barta (Roasted Eggplant and Onions)

And yet another fun Indian Friday night with friends. Chicken Tikka Masala and an eggplant dish from India Food House. I'll save the Chicken Tikka recipe for another week, tho :-)

India Food House was a landmark in Peterborough when I was at Trent. I hung around so much I was eventually put to work in the kitchen – mostly preparing naan, peeling garlic, and doing dishes.

Only once, when the restaurant was short-staffed on a busy day, I actually waited tables.

Bayngan Barta (Roasted Eggplant and Onions)

• 1 large eggplant
• 1/4 cup vegetable oil
• 4-5 large onions, diced (equal to the amount of eggplant pulp)
• 2 tomatoes, chopped
• 1 tsp turmeric
• 1 tsp Spanish paprika
• 1 tsp garam masala
• salt (to taste)
  

1. pierce eggplant and roast at 450-degrees for 45 minutes
2. remove eggplant skin and chop the pulp
3. heat oil and saute onions on medium until onions are translucent
4. mix in tomatoes, turmeric, paprika, garam masala and salt, and simmer for 2-5 minutes.
5. add eggplant pulp and let simmer on low for 45 minutes.
   

(adapted from the Peterborough and Kawartha Lakes Region Restaurant Guide feature on the India Food House)


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