Eggplant belongs to the pepper family, making it a nightshade vegetable. It is a good source of capsaicin which is a compound with nerve-pain controlling activity. Additionally, eggplants are a good source of Vitamin C, Vitamin K, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper as well as a very good source of dietary fiber, Folate, Potassium, and Manganese. In Ayurvedic terms, Baigan Bharta (aka mashed eggplant curry) has warming and heavy qualities that balance the Vata dosha, but can aggravate Pitta dosha.
- 1 large eggplant (about 1 pound)
- 1 medium-sized tomato, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon fenugreek powder
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon of fresh ginger, shredded
- 1/4 cup sweet peas
- 1/4 cup raw cashews
- 3 teaspoon olive oil
Prepare and bake eggplant: Poke up to 20 holes all around the eggplant surface with a fork. Massage with olive oil. Bake at 350°F for 50 minutes. Let cool.
Meanwhile, in a sauce pan, warm up 1 teaspoon of olive oil with cumin seeds over medium heat. As seeds begin to cook, add tomato, onion, and all spices. Mix well. Add 1/4 cup of water, cover, and cook on medium heat for 5 minutes rice.
Peel and mash-up baked eggplant. Mix into curry sauce. Cover and cook for 5-7 minutes. Add sweet peas, cashews, and 2 teaspoons of olive oil to finish cooking. Serve over jasmine or basmati rice.