Looking at the eggplant from my Imperfect Produce box, my first thought was eggplant parmesan. Then again, I knew I would be the only one eating it in my house. So, instead I had the idea to make Baingan Bharta. I am not sure I can call it that, as I have totally made it into my own, but it is still delicious and something everybody will eat- even if they claim they don’t like eggplant.
- 1-pound eggplant
- 1 cap full of Herb Farm NW: Herb’n Jerk
- 1 small onion
- 1/4 cup chicken stock
- Pinch scotch bonnet red pepper
- ½ cup chopped basil
- 1 roasted bell pepper
- Juice of one lime
- 1-pound fresh tomatoes
Preparation: Preheat the oven 400 degrees. Roast whole onion, bell pepper, tomatoes, and eggplant until blistered- about 20 minutes. When the eggplant is cool enough to handle, peel and trim away the hard stem and skin. In food processor, add all ingredients and pulse. Serve hot with warm naan.