Wednesday, August 7, 2013

Baingan Bharta

I loved the colors I got in these pictures and wanted to put them up first. Will add the recipe in shortly :)

Once you have roasted the eggplant / aubergine, use the wrong end of the knife to remove the charred skin. Use a fork to roughly mash the roasted eggplant / aubergine, let there be chunks and pieces. At this stage, the aubergine can be used as a topping on a pizza or on an open sandwich. It can also be made into a salad with bell peppers, onions and mozzarella cheese. And not to forget Baba ganoush made with yogurt and tahini!

No comments: