Eggplant Scramble (or 'Baingan Ka Bharta')

Eggplant scramble is another typical recipe from Indian cuisine.

I recently took it to work—you can't always bring what you cook to the office—and I thoroughly enjoyed it because it's delicious and easy to eat. The base is simply a sautéed eggplant.

Ingredients:

• 2 medium eggplants
• 1 finely chopped onion
• 4 chopped tomatoes
• 2 crushed green chilies
• 2 cm ginger, peeled and crushed
• 2 tbsp. of natural yogurt
• ½ tbsp. turmeric powder
• 2 tbsp. coriander powder
• oil
• salt
• 1 pinch of fresh cilantro

Preparation:

1. Drizzle the eggplants with olive oil and bake them (in a preheated oven) for about 30 minutes at 180º.
2. Remove the eggplant, peel it and cut it into small cubes (or pieces).

For the sauce:

• Fry the onion until golden brown.
• Add the can of crushed tomatoes, green chilies, yogurt, and ginger, and simmer for about 10 minutes.
• Add the turmeric, coriander powder, and the eggplants (which we have cut into small cubes).
• Cook for 10 more minutes until all ingredients are cooked.
• Season the scrambled eggs with fresh cilantro.

Practical advice:

This scramble is perfect served with chapati (Indian flat bread made with whole wheat flour) or naan (which differs from chapati in shape and cooking), both available at Desi Gourmet. You can also use a wheat tortilla, like burritos.

You'll be the envy of your coworkers!