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[QUOTE]Originally posted by Yes We Can: [QB] My spicy eggplant. I don't have a pic. :( This is called "Baigan Bhartha" and is one of my favorite dishes ever! Veggies: 1 large eggplant 3 ripe tomatoes, or 2 14.5 ounce cans of diced tomatoes 1 large onion, coarsely chopped 1 jalapeno or green chilli (finely diced) (I use 1/2 to 3/4 of a large jalapeno) garlic to taste (chopped/diced) 1 inch fresh ginger, peeled and cut (finely chopped) 1 green pepper (chopped) Spices: 2 cloves cardamom, crushed 1 teaspoon ground coriander 1 teasoon cumin seeds 1 teaspoon black mustard seeds Kosher salt to taste (equivalent amount of garam masala can be used in place of coriander/cumin) Olive oil Directions: Cut the eggplant lengthwise and then one-half inch slices. Brush with olive oil and salt Lay eggplant out on sheet of aluminium foil or cookie sheet. Broil in the oven until tender and browned. Heat large frying pan over medium high heat. Add black mustard seeds and other dry spices, allow to heat up a bit. Add some olive oil to spices. Coarsely chop onion and green pepper, finely dice jalapeno pepper, and add to pan to heat. Add the garlic and ginger. Stir to mix. When onions are clear, add tomatoes and eggplant from oven. Allow to simmer until desired consistency. Serve over rice. [/QB][/QUOTE]
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