The miniature eggplants with their vibrant royal purple hue caught my eye. I knew I had to try them, but how the hell do you cook Indian eggplant? A quick Google search led me to the New York Times, where I learned about Baingan Bharta. It sounded like the perfect snack and, with Halloween approaching, I had to up my culinary game. I would be having friends over this year to marathon Stranger Things (who else is watching this Netflix original?) and the theme of this year’s gathering is “Chips and Dip.” My real life version of Baingan Bharta would-be the perfect trick (eggplant) and treat (pure deliciousness). Bon Appétit!
- 1-pound Indian eggplant
- Herb’n Farm Herb’n Jerk
- Quarter of small onion
- 3 cloves garlic, peeled
- 1 scotch bonnet red pepper
- ½ cup chopped cilantro, thin stems included
- Quarter of a bell pepper
- Juice of one lime
- 2 to 3 tablespoons vegetable oil
- 1-pound fresh tomatoes, chopped
Preparation: Place the eggplant in a cast iron skillet at 400 degrees. Roast about 20 minutes until skin of eggplant blisters. When the eggplant is cool enough to handle, peel and trim away the hard stem and skin. In food processor add eggplant and remaining ingredients (excluding juice from one lime and vegetable oil ) and pulse. Pour vegetable oil into skillet allow to get hot and add all ingredients into a skillet along with juice of one lime stir and cook until fragrant one to three minutes . Serve hot with warm naan.