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gluten free baigan bharta

Baingan Bharta with Chickpeas

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Servings

Ingredients

  • 1 large eggplant about 1 1/2 lbs
  • 1 head garlic
  • 1 Tbsp olive oil
  • 1 medium onion chopped
  • 1 red bell pepper seeded and diced
  • 1 tsp whole cumin or 1/4 tsp dried
  • 1 tsp whole coriander or 1/4 tsp dried
  • 1 Tbsp minced fresh ginger
  • 1/2 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 14- ounce can fire-roasted tomatoes
  • 1 15- ounce can chickpeas
  • 1/2 cup water or vegetable stock
  • salt to taste

Instructions

  • Prick eggplant with a fork several times. Slice the top off the garlic head. Place both on a baking sheet (the garlic cut-side up) in a 400 degree oven for 40 minutes, until eggplant skin is very soft and the skin is wrinkled and cracked. Set aside to cool.
  • Heat oil in a large skillet. Add onions and cook 8 minutes. Add red pepper and cook 4-5 minutes more. Make a hole in the center of the pan and pour in cumin and coriander and toast 3-4 minutes. Stir in ginger, turmeric, and garam masala.
  • Meanwhile, cut eggplant in half lengthwise, and with a spoon, scrape the eggplant flesh out of the skin. Discard skin. Chop eggplant into bite-sized pieces. Squeeze garlic out of head and chop. Add to skillet along with tomatoes, chickpeas, and stock. Bring to a boil, then turn down and simmer 30 minutes covered, 10 minutes uncovered. Season with salt to taste.
  • Serve over rice.
  • The cost: eggplant: 1.48 (on sale 10 lbs for $10) garlic: .10 onion: .39 pepper: 1.25 ginger: .27 fire-roasted tomatoes: 1.25 chickpeas: .69 pantry items:
  • Grand total: $6.43; serves 4-6 over rice ($1.61 or less per serving)
  • This recipe is adapted from the Fat Free Vegan