RFCJ RECIPE ARCHIVE
Posted by : Miriam Podcameni Posvolsky Bringal Bartha: Smoked Eggplant Salad - pareve
Bringal Bartha: Indian Smoked Eggplant Puree 2 large eggplants, peeled and diced 2 tomatoes oil 2 onions, chopped finely 1 1/2" fresh ginger 1 tsp turmeric 1/8" chili pepper 1/2 tsp cumin( ground) 1/2 tsp ground coriander seeds 1 tbs garam masala salt and pepper -- to taste 1. Place eggplant in a colander in layers sprinkling salt between each layer. 2. Place ginger and chili in a small food processor and puree 3. Heat oil in a saucepan and add onions, cook until translucent. 4. Stir in ginger and continue cooking until onions start to brown. 5. Add the turmeric, 1 tsp garam masala, coriander and cumin and cook stirring 1 minute. 6. Add the tomatoes and stir 2 minutes. 7. Rinse the eggplant and squeeze out all water between the palm of your hands, and add to pan. Season with salt and pepper. 8. Turn down heat, cover and simmer 1 to 1 1/2 hours, stirring often until all becomes a puree. 9. Add the rest of the garam masala and stir 3 minutes. NOTES: If eggplant starts drying add a little water (very little) Archivist's notes: This recipe is typical of the Jewish community in Calcutta, India. This community originally consisted of Jews from Baghdad, Iraq who came to Calcutta in the seventeenth century. They have remained in Calcutta, although their numbers are down to about 50 current residents. Copeland Marks (SEPHARDIC COOKING) writes that the cuisine of the Jews of Calcutta incorporated spices and herbs from India with dishes from Baghdad. This is an example of such a blend; eggplant is the most common vegetable in the Middle East.
