Indian Eggplant and Peas

Indian Eggplant and Peas


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This dish, called baingan bhurta in India, is a combination of eggplant and green peas mashed together and cooked with spices. Serve over rice.

Serves: 4 

  • 500g eggplant
  • 100ml vegetable oil
  • 500g onion, peeled and chopped
  • 5 bay leaves
  • 20g ginger, crushed
  • 250g tomatoes, chopped
  • salt to taste
  • 100g green peas, cooked
  • Spice mix
  • 6 cloves
  • 10g cumin seeds
  • 4 cardomom pods
  • 1 cinnamon stick
  • coriander, to serve

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Poke the eggplant a few times with a knife (this prevents it bursting), brush with some vegetable oil and roast in a hot oven about 10 minutes, or until cooked. Peel and chop the pulp.
  2. Grind the spice mix in a mortar and pestle or spice grinder.
  3. Saute the onions in oil with the spice mix and the bay leaves until golden brown. Add the ginger, chilli and tomatoes. Cook on moderate heat until all the ingredients are soft, then add the eggplant and cook on low heat about half an hour. Add salt to taste then mix through the peas. Serve garnished with coriander.

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