Smoked Eggplant–hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Smoked Eggplant ( Baingan Bharta)
HOT LUNCH RECIPE WAGON: Smoked Eggplant
This earthy, aromatic vegetable dish from North India is a wonderful accompaniment to any main meal.
2 large eggplants
3 tablespoons vegetable oil, plus extra for charring the eggplants
6 garlic cloves, finely chopped
¼ teaspoon salt
2 green chilies, finely chopped
1 inch piece gingerroot, peeled and grated
2 onions, finely chopped
1 teaspoon ground cumin
2 teaspoon tomato paste
A pinch Garam Masala
Few cilantro leaves
Hold
an eggplant with a pair of tongs over a flame, turning often until the skin chars and blisters all over. Repeat with the other eggplants. Alternatively, preheat the broiler to high, halve each eggplant, and rub the cut surface with a little oil. Place the eggplants, cut sides down, on a broiler pan and broil 8 to 10 minutes until the skin chars and blisters.
Leave
the eggplants until they are cool enough to handle. Cut each one in half lengthwise, if they are still whole, and scoop the flesh into a bowl, then mash or chop and put aside.
Heat
the oil in a saucepan over moderate heat. Add the onions, garlic, and chilies, fry, stirring frequently, 6 to 8 minutes until the onions are browned.
Add
the tomato paste, salt and cumin, fry, stirring 2 minutes until the mixture becomes very thick. Stir in the eggplant and cook, stirring, 3 minutes until the mixture becomes thick and mushy
Sprinkle
with the ginger and garam and masala and continue cooking 30 seconds. Serve hot, sprinkle with cilantro leaves. Pack warm in a heated lunch tote for a hot meal to go.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF