Try a colorful, smokey eggplant dish that is a perfect warm bowl for a cool autumn day as we feature the last of fall’s produce.
By Vicky Cassidy
When we order Indian food, we generally order the same dishes. We rotate between a couple of the entrees but without fail, the baingan bharta always makes the cut. Smoky eggplant mixed with ginger, onion, garlic, and spices is to die for, and I’ve always wanted to add a version of it to my own repertoire. Because, you know, overachievement.
I can safely say that my version doesn’t come near our favorite restaurant’s. I’m assuming they cook their eggplant with actual charcoal to get that super smoky flavor infused into the dish, but I took some shortcuts and used the broiler. Needless to say, the dish is still quite wonderful, and is a great way to use up some summer produce, and thus it’s worth sharing here with you guys.
Vicky Cassidy can usually be found in her Madison, WI kitchen with cumin or paprika in her hair and olive oil smudges on her camera. She is a self-taught cook and the occasional baker, and she loves oversharing stories about her kitchen and life on Things I Made Today.