It’s Monday, and you know what THAT means!
It means it’s Monday and five long days until Saturday. Ugh. This is almost the same exact thing as happened LAST Monday! Sheesh!
(Not exactly the uplifting message you were expecting, right?)
OK, here’s another thing it means: You can try a meatless meal for MeatlessMonday! Yay!
Smiley smiley face!!!
Baingan (eggplant) Bharta (mixture of mashed vegetables) is an Indian recipe that happens to make terrific use of what’s in my garden. I added mushrooms to mine to pump up the vegetable protein.
You may add extra peppers, jalapeño or other peppers to make this extra spicy. Mild or spicy, this mixture is delicious!
- 2 eggplants
- 1½ cups chopped button mushrooms
- 2 tablespoons lime juice
- A little water for cooking (2 tablespoons)
- 1 medium onion, peeled and chopped
- 3 cloves garlic, peeled and finely chopped
- 1 hot green chile such as jalapeño, or more to taste, thinly sliced (omit seeds for less spice)
- 1 pound fresh, chopped tomatoes
- ½ teaspoon turmeric
- 1 teaspoon salt or to taste
- ½ cup chopped cilantro
- 2 teaspoons garam masala
- Prick the eggplants all over a few times with a fork. Place on a parchment-lined baking sheet and bake at 400 degrees for 20-25 minutes or until the skin is blackened and the eggplant collapses.
- When the eggplant is cool enough to handle, peel and trim away the hard stem. Chop or mash in a bowl, with lime juice. (I cut mine into large chunks, because it was slightly less cooked than I planned. If cooked longer, it will mash easily. Either way, it's fine!)
- Heat the water in a skillet over medium-high heat with the onion and chopped mushrooms. Cook, stirring often about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, about 5 minutes.
- Stir in the eggplant and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with pita or over rice.
I can’t wait for NEXT Monday!