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Baingan Bharta (Eggplant Curry)
Reviews:
October 25, 2010

This was amazing! There used to be a restaurant in Westwood that I would trek up to for this dish, but alas, they closed down thanks to this bum economy.. =( This recipe saved the day though! I made a couple changes after the dry run after following some other reviews. I bake the eggplant until it's tender, and just scrape it out of the skin with a spoon. Also, I add petite frozen peas at the same time as the eggplant because that's the way it was made at the restaurant I used to go to. As for the curry powder, I used garam masala instead, which is an Indian spice blend that really makes it authentic. And if you find the flavors are too strong, mix in some yogurt after you're done cooking or let it stand overnight. (Mine was much more mild the next day, but tasted more cohesive - if that makes any sense to anyone other than me...)

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