Happy What I Ate Wednesday! I realize this isn’t exactly pictures of what I’ve been eating lately but I made this recipe last night and felt that I needed to drop everything to share it right away.
About a week ago my friend Andrea shared with me this recipe for Baingan Bharta, a traditional indian dish of roasted eggplant and tomatoes. To be honest, I don’t think I’ve ever had eggplant before. And the recipe looked too easy not to give it a try.
But there is a slight problem with a lot of Indian vegetable dishes. They really are made to be enjoyed with rice and Naan, both of which are off limits for the Whole30. So just like the last time I made an Indian dish; I added pork. (Hmm, that’s not sacrilegious, it is?)
- 1 eggplant, sliced
- 2 tablespoons of olive oil
- 1 lb of ground Italian Sausage
- 1/2 yellow onion, chopped
- 3 cloves of garlic, chopped
- 1 can of diced tomatoes
- 1 teaspoon of garam masala
- 1 teaspoon of coriander
- 1 teaspoon of turmeric
Slice the eggplant into 1/2 inch slices. It doesn’t have to be that accurate because you’re going to chop/mash it later. Spread the eggplant out on a cutting board and salt each slice generously. Don’t worry about over salting, you’re going to wash it off. Let the eggplant sit for 30 minutes to an hour. According to the internet, by salting and/or soaking, you can draw out some of the bitterness of the eggplant.
See those water droplets? That’s what the eggplant looked like after sitting for an hour. I then quickly rinsed off the salt and dried each slice on a towel.
Preheat your oven to 425 degrees (F). Line a baking sheet with aluminum foil and spread out your dried eggplant slices so that they overlap as little as possible. Drizzle the eggplant with the olive oil, then re-season with salt and pepper. Bake at 425 for 15 to 20 minutes. Keep your eye on them so they don’t burn.
While your eggplant is roasting, cook your ground Italian Sausage in a pan on the stove. It should take you about 5 to 10 minutes.
Add the chopped onion, garlic, can of tomatoes and spices. Cook for about 5 minutes to really let the flavors mix well. Once the eggplant is done, remove from the oven, roughly chop into bite size pieces and add to the pan. Mix well and you’re done.
Like I said before, I was so happy with how this dish turned out that I knew I had to share. Next time, I might add ginger to see how that changes things. Unfortunately we didn’t have any in the kitchen. Definitely time for another run to the Tea and Coffee Exchange to stock up.
This recipe was shared over at Peas and Crayons. Head over there for more What I Ate Wednesday posts.