RECIPE

Benghan Bharta Vegetarian Curry. Indian  An incredibly tasty dish served as a main course in classic Indian vegetarian cooking or as a side. Ingredients 1 medium eggplant, peeled then sliced lengthwise in 1/4" slices 3 tablespoons vegetable oil 1/2 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/2 chopped onion 1/2 cup chopped tomatoes 1/2 teaspoon ground coriander 1/4 teaspoon turmeric 1/2 teaspoon ground cayenne pepper Fresh cilantro, chopped (optional for garnish)     Steps 1 Preheat broiler. 2 Place eggplant slices on baking sheet and brush both sides using 1 tablespoon of oil. Broil 2 - 4 minutes on each side until eggplant is golden and tender. Remove from broiler and set aside. 3 Pour remaining vegetable oil into large skillet over medium high heat, add spices, stirring and heating until fragrant. Add onions. Reduce heat to medium and saute until tender. 4 Add tomatoes to skillet. Roughly chop eggplant slices and add to skillet. 5 Turn heat to low. Cover pan and simmer for 30-40 minutes, stirring occasionally. Dish is ready when no longer chunky; it will resemble a thick stew. 6 Taste, adjust seasoning with salt and pepper. If desired, garnish with cilantro and serve. Yield servings  use metric original recipe: 4  servings Notes Keeps well. Goes well with chicken. Product Foodie Kitchen products used in this recipe! Cutting Board Measuring Tools If you use our recipes - please give foodie kitchen credit and link to the www.foodiekitchen.com.